Link: youtu.be
Origin: Fallow
Serves: - 61 +
Ingredients
25 5/12 kg rib of beef 254⅙ g salt
Method
Cover 25 5/12 kg rib of beef with 254⅙ 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
10⅙ rib cap meat, diced 10⅙ rib cap fat, diced 20⅓ carrots, chopped 20⅓ sticks celery, chopped 10⅙ shallot, chopped 2033⅓ g mushrooms, sliced 61 cloves garlic 20⅓ sprigs thyme 3812½ ml red wine 10⅙ litre beef stock 305 g butter 5 1/12 tsp balsamic vinegar
Meanwhile slowly render 10⅙ rib cap fat, diced on low heat Brown 10⅙ rib cap meat, diced in a pot Remove meat from pot Add 20⅓ carrots, chopped, 10⅙ shallot, chopped, 20⅓ sticks celery, chopped Add 2033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 61 cloves garlic and 20⅓ sprigs thyme Add 3812½ ml red wine, reduce by 50% Add 10⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 305 g butter and 5 1/12 tsp balsamic vinegar
10⅙ tbsp mustard powder 10⅙ tbsp garlic powder 10⅙ tbsp paprika 30½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 10⅙ tbsp mustard powder, 10⅙ tbsp garlic powder, 10⅙ tbsp paprika and 30½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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