Link: youtu.be
Origin: Fallow
Serves: - 587 +
Ingredients
244 7/12 kg rib of beef 2445⅚ g salt
Method
Cover 244 7/12 kg rib of beef with 2445⅚ 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
97⅚ rib cap meat, diced 97⅚ rib cap fat, diced 195⅔ carrots, chopped 195⅔ sticks celery, chopped 97⅚ shallot, chopped 19566⅔ g mushrooms, sliced 587 cloves garlic 195⅔ sprigs thyme 36687½ ml red wine 97⅚ litre beef stock 2935 g butter 48 11/12 tsp balsamic vinegar
Meanwhile slowly render 97⅚ rib cap fat, diced on low heat Brown 97⅚ rib cap meat, diced in a pot Remove meat from pot Add 195⅔ carrots, chopped, 97⅚ shallot, chopped, 195⅔ sticks celery, chopped Add 19566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 587 cloves garlic and 195⅔ sprigs thyme Add 36687½ ml red wine, reduce by 50% Add 97⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2935 g butter and 48 11/12 tsp balsamic vinegar
97⅚ tbsp mustard powder 97⅚ tbsp garlic powder 97⅚ tbsp paprika 293½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 97⅚ tbsp mustard powder, 97⅚ tbsp garlic powder, 97⅚ tbsp paprika and 293½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: