Link: youtu.be
Origin: Fallow
Serves: - 77 +
Ingredients
32 1/12 kg rib of beef 320⅚ g salt
Method
Cover 32 1/12 kg rib of beef with 320⅚ 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
12⅚ rib cap meat, diced 12⅚ rib cap fat, diced 25⅔ carrots, chopped 25⅔ sticks celery, chopped 12⅚ shallot, chopped 2566⅔ g mushrooms, sliced 77 cloves garlic 25⅔ sprigs thyme 4812½ ml red wine 12⅚ litre beef stock 385 g butter 6 5/12 tsp balsamic vinegar
Meanwhile slowly render 12⅚ rib cap fat, diced on low heat Brown 12⅚ rib cap meat, diced in a pot Remove meat from pot Add 25⅔ carrots, chopped, 12⅚ shallot, chopped, 25⅔ sticks celery, chopped Add 2566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 77 cloves garlic and 25⅔ sprigs thyme Add 4812½ ml red wine, reduce by 50% Add 12⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 385 g butter and 6 5/12 tsp balsamic vinegar
12⅚ tbsp mustard powder 12⅚ tbsp garlic powder 12⅚ tbsp paprika 38½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 12⅚ tbsp mustard powder, 12⅚ tbsp garlic powder, 12⅚ tbsp paprika and 38½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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