Link: youtu.be
Origin: Fallow
Serves: - 65 +
Ingredients
27 1/12 kg rib of beef 270⅚ g salt
Method
Cover 27 1/12 kg rib of beef with 270⅚ 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
10⅚ rib cap meat, diced 10⅚ rib cap fat, diced 21⅔ carrots, chopped 21⅔ sticks celery, chopped 10⅚ shallot, chopped 2166⅔ g mushrooms, sliced 65 cloves garlic 21⅔ sprigs thyme 4062½ ml red wine 10⅚ litre beef stock 325 g butter 5 5/12 tsp balsamic vinegar
Meanwhile slowly render 10⅚ rib cap fat, diced on low heat Brown 10⅚ rib cap meat, diced in a pot Remove meat from pot Add 21⅔ carrots, chopped, 10⅚ shallot, chopped, 21⅔ sticks celery, chopped Add 2166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 65 cloves garlic and 21⅔ sprigs thyme Add 4062½ ml red wine, reduce by 50% Add 10⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 325 g butter and 5 5/12 tsp balsamic vinegar
10⅚ tbsp mustard powder 10⅚ tbsp garlic powder 10⅚ tbsp paprika 32½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 10⅚ tbsp mustard powder, 10⅚ tbsp garlic powder, 10⅚ tbsp paprika and 32½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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