Link: youtu.be
Origin: Fallow
Serves: - 79 +
Ingredients
32 11/12 kg rib of beef 329⅙ g salt
Method
Cover 32 11/12 kg rib of beef with 329⅙ 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
13⅙ rib cap meat, diced 13⅙ rib cap fat, diced 26⅓ carrots, chopped 26⅓ sticks celery, chopped 13⅙ shallot, chopped 2633⅓ g mushrooms, sliced 79 cloves garlic 26⅓ sprigs thyme 4937½ ml red wine 13⅙ litre beef stock 395 g butter 6 7/12 tsp balsamic vinegar
Meanwhile slowly render 13⅙ rib cap fat, diced on low heat Brown 13⅙ rib cap meat, diced in a pot Remove meat from pot Add 26⅓ carrots, chopped, 13⅙ shallot, chopped, 26⅓ sticks celery, chopped Add 2633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 79 cloves garlic and 26⅓ sprigs thyme Add 4937½ ml red wine, reduce by 50% Add 13⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 395 g butter and 6 7/12 tsp balsamic vinegar
13⅙ tbsp mustard powder 13⅙ tbsp garlic powder 13⅙ tbsp paprika 39½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 13⅙ tbsp mustard powder, 13⅙ tbsp garlic powder, 13⅙ tbsp paprika and 39½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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