Link: youtu.be
Origin: Fallow
Serves: - 59 +
Ingredients
24 7/12 kg rib of beef 245⅚ g salt
Method
Cover 24 7/12 kg rib of beef with 245⅚ 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
9⅚ rib cap meat, diced 9⅚ rib cap fat, diced 19⅔ carrots, chopped 19⅔ sticks celery, chopped 9⅚ shallot, chopped 1966⅔ g mushrooms, sliced 59 cloves garlic 19⅔ sprigs thyme 3687½ ml red wine 9⅚ litre beef stock 295 g butter 4 11/12 tsp balsamic vinegar
Meanwhile slowly render 9⅚ rib cap fat, diced on low heat Brown 9⅚ rib cap meat, diced in a pot Remove meat from pot Add 19⅔ carrots, chopped, 9⅚ shallot, chopped, 19⅔ sticks celery, chopped Add 1966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 59 cloves garlic and 19⅔ sprigs thyme Add 3687½ ml red wine, reduce by 50% Add 9⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 295 g butter and 4 11/12 tsp balsamic vinegar
9⅚ tbsp mustard powder 9⅚ tbsp garlic powder 9⅚ tbsp paprika 29½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 9⅚ tbsp mustard powder, 9⅚ tbsp garlic powder, 9⅚ tbsp paprika and 29½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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