Link: youtu.be
Origin: Fallow
Serves: - 67 +
Ingredients
27 11/12 kg rib of beef 279⅙ g salt
Method
Cover 27 11/12 kg rib of beef with 279⅙ 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
11⅙ rib cap meat, diced 11⅙ rib cap fat, diced 22⅓ carrots, chopped 22⅓ sticks celery, chopped 11⅙ shallot, chopped 2233⅓ g mushrooms, sliced 67 cloves garlic 22⅓ sprigs thyme 4187½ ml red wine 11⅙ litre beef stock 335 g butter 5 7/12 tsp balsamic vinegar
Meanwhile slowly render 11⅙ rib cap fat, diced on low heat Brown 11⅙ rib cap meat, diced in a pot Remove meat from pot Add 22⅓ carrots, chopped, 11⅙ shallot, chopped, 22⅓ sticks celery, chopped Add 2233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 67 cloves garlic and 22⅓ sprigs thyme Add 4187½ ml red wine, reduce by 50% Add 11⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 335 g butter and 5 7/12 tsp balsamic vinegar
11⅙ tbsp mustard powder 11⅙ tbsp garlic powder 11⅙ tbsp paprika 33½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 11⅙ tbsp mustard powder, 11⅙ tbsp garlic powder, 11⅙ tbsp paprika and 33½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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