Link: youtu.be
Origin: Fallow
Serves: - 847 +
Ingredients
352 11/12 kg rib of beef 3529⅙ g salt
Method
Cover 352 11/12 kg rib of beef with 3529⅙ 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
141⅙ rib cap meat, diced 141⅙ rib cap fat, diced 282⅓ carrots, chopped 282⅓ sticks celery, chopped 141⅙ shallot, chopped 28233⅓ g mushrooms, sliced 847 cloves garlic 282⅓ sprigs thyme 52937½ ml red wine 141⅙ litre beef stock 4235 g butter 70 7/12 tsp balsamic vinegar
Meanwhile slowly render 141⅙ rib cap fat, diced on low heat Brown 141⅙ rib cap meat, diced in a pot Remove meat from pot Add 282⅓ carrots, chopped, 141⅙ shallot, chopped, 282⅓ sticks celery, chopped Add 28233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 847 cloves garlic and 282⅓ sprigs thyme Add 52937½ ml red wine, reduce by 50% Add 141⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4235 g butter and 70 7/12 tsp balsamic vinegar
141⅙ tbsp mustard powder 141⅙ tbsp garlic powder 141⅙ tbsp paprika 423½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 141⅙ tbsp mustard powder, 141⅙ tbsp garlic powder, 141⅙ tbsp paprika and 423½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: