Link: youtu.be
Origin: Fallow
Serves: - 839 +
Ingredients
349 7/12 kg rib of beef 3495⅚ g salt
Method
Cover 349 7/12 kg rib of beef with 3495⅚ 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
139⅚ rib cap meat, diced 139⅚ rib cap fat, diced 279⅔ carrots, chopped 279⅔ sticks celery, chopped 139⅚ shallot, chopped 27966⅔ g mushrooms, sliced 839 cloves garlic 279⅔ sprigs thyme 52437½ ml red wine 139⅚ litre beef stock 4195 g butter 69 11/12 tsp balsamic vinegar
Meanwhile slowly render 139⅚ rib cap fat, diced on low heat Brown 139⅚ rib cap meat, diced in a pot Remove meat from pot Add 279⅔ carrots, chopped, 139⅚ shallot, chopped, 279⅔ sticks celery, chopped Add 27966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 839 cloves garlic and 279⅔ sprigs thyme Add 52437½ ml red wine, reduce by 50% Add 139⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4195 g butter and 69 11/12 tsp balsamic vinegar
139⅚ tbsp mustard powder 139⅚ tbsp garlic powder 139⅚ tbsp paprika 419½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 139⅚ tbsp mustard powder, 139⅚ tbsp garlic powder, 139⅚ tbsp paprika and 419½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: