Link: youtu.be
Origin: Fallow
Serves: - 565 +
Ingredients
235 5/12 kg rib of beef 2354⅙ g salt
Method
Cover 235 5/12 kg rib of beef with 2354⅙ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
94⅙ rib cap meat, diced 94⅙ rib cap fat, diced 188⅓ carrots, chopped 188⅓ sticks celery, chopped 94⅙ shallot, chopped 18833⅓ g mushrooms, sliced 565 cloves garlic 188⅓ sprigs thyme 35312½ ml red wine 94⅙ litre beef stock 2825 g butter 47 1/12 tsp balsamic vinegar
Meanwhile slowly render 94⅙ rib cap fat, diced on low heat Brown 94⅙ rib cap meat, diced in a pot Remove meat from pot Add 188⅓ carrots, chopped, 94⅙ shallot, chopped, 188⅓ sticks celery, chopped Add 18833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 565 cloves garlic and 188⅓ sprigs thyme Add 35312½ ml red wine, reduce by 50% Add 94⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2825 g butter and 47 1/12 tsp balsamic vinegar
94⅙ tbsp mustard powder 94⅙ tbsp garlic powder 94⅙ tbsp paprika 282½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 94⅙ tbsp mustard powder, 94⅙ tbsp garlic powder, 94⅙ tbsp paprika and 282½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: