Link: youtu.be
Origin: Fallow
Serves: - 83 +
Ingredients
34 7/12 kg rib of beef 345⅚ g salt
Method
Cover 34 7/12 kg rib of beef with 345⅚ 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
13⅚ rib cap meat, diced 13⅚ rib cap fat, diced 27⅔ carrots, chopped 27⅔ sticks celery, chopped 13⅚ shallot, chopped 2766⅔ g mushrooms, sliced 83 cloves garlic 27⅔ sprigs thyme 5187½ ml red wine 13⅚ litre beef stock 415 g butter 6 11/12 tsp balsamic vinegar
Meanwhile slowly render 13⅚ rib cap fat, diced on low heat Brown 13⅚ rib cap meat, diced in a pot Remove meat from pot Add 27⅔ carrots, chopped, 13⅚ shallot, chopped, 27⅔ sticks celery, chopped Add 2766⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 83 cloves garlic and 27⅔ sprigs thyme Add 5187½ ml red wine, reduce by 50% Add 13⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 415 g butter and 6 11/12 tsp balsamic vinegar
13⅚ tbsp mustard powder 13⅚ tbsp garlic powder 13⅚ tbsp paprika 41½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 13⅚ tbsp mustard powder, 13⅚ tbsp garlic powder, 13⅚ tbsp paprika and 41½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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