Link: youtu.be
Origin: Fallow
Serves: - 73 +
Ingredients
30 5/12 kg rib of beef 304⅙ g salt
Method
Cover 30 5/12 kg rib of beef with 304⅙ 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
12⅙ rib cap meat, diced 12⅙ rib cap fat, diced 24⅓ carrots, chopped 24⅓ sticks celery, chopped 12⅙ shallot, chopped 2433⅓ g mushrooms, sliced 73 cloves garlic 24⅓ sprigs thyme 4562½ ml red wine 12⅙ litre beef stock 365 g butter 6 1/12 tsp balsamic vinegar
Meanwhile slowly render 12⅙ rib cap fat, diced on low heat Brown 12⅙ rib cap meat, diced in a pot Remove meat from pot Add 24⅓ carrots, chopped, 12⅙ shallot, chopped, 24⅓ sticks celery, chopped Add 2433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 73 cloves garlic and 24⅓ sprigs thyme Add 4562½ ml red wine, reduce by 50% Add 12⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 365 g butter and 6 1/12 tsp balsamic vinegar
12⅙ tbsp mustard powder 12⅙ tbsp garlic powder 12⅙ tbsp paprika 36½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 12⅙ tbsp mustard powder, 12⅙ tbsp garlic powder, 12⅙ tbsp paprika and 36½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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