Link: youtu.be
Origin: Fallow
Serves: - 583 +
Ingredients
242 11/12 kg rib of beef 2429⅙ g salt
Method
Cover 242 11/12 kg rib of beef with 2429⅙ 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
97⅙ rib cap meat, diced 97⅙ rib cap fat, diced 194⅓ carrots, chopped 194⅓ sticks celery, chopped 97⅙ shallot, chopped 19433⅓ g mushrooms, sliced 583 cloves garlic 194⅓ sprigs thyme 36437½ ml red wine 97⅙ litre beef stock 2915 g butter 48 7/12 tsp balsamic vinegar
Meanwhile slowly render 97⅙ rib cap fat, diced on low heat Brown 97⅙ rib cap meat, diced in a pot Remove meat from pot Add 194⅓ carrots, chopped, 97⅙ shallot, chopped, 194⅓ sticks celery, chopped Add 19433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 583 cloves garlic and 194⅓ sprigs thyme Add 36437½ ml red wine, reduce by 50% Add 97⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2915 g butter and 48 7/12 tsp balsamic vinegar
97⅙ tbsp mustard powder 97⅙ tbsp garlic powder 97⅙ tbsp paprika 291½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 97⅙ tbsp mustard powder, 97⅙ tbsp garlic powder, 97⅙ tbsp paprika and 291½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: