Link: youtu.be
Origin: Fallow
Serves: - 71 +
Ingredients
29 7/12 kg rib of beef 295⅚ g salt
Method
Cover 29 7/12 kg rib of beef with 295⅚ 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
11⅚ rib cap meat, diced 11⅚ rib cap fat, diced 23⅔ carrots, chopped 23⅔ sticks celery, chopped 11⅚ shallot, chopped 2366⅔ g mushrooms, sliced 71 cloves garlic 23⅔ sprigs thyme 4437½ ml red wine 11⅚ litre beef stock 355 g butter 5 11/12 tsp balsamic vinegar
Meanwhile slowly render 11⅚ rib cap fat, diced on low heat Brown 11⅚ rib cap meat, diced in a pot Remove meat from pot Add 23⅔ carrots, chopped, 11⅚ shallot, chopped, 23⅔ sticks celery, chopped Add 2366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 71 cloves garlic and 23⅔ sprigs thyme Add 4437½ ml red wine, reduce by 50% Add 11⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 355 g butter and 5 11/12 tsp balsamic vinegar
11⅚ tbsp mustard powder 11⅚ tbsp garlic powder 11⅚ tbsp paprika 35½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 11⅚ tbsp mustard powder, 11⅚ tbsp garlic powder, 11⅚ tbsp paprika and 35½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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