Link: youtu.be
Origin: Fallow
Serves: - 85 +
Ingredients
35 5/12 kg rib of beef 354⅙ g salt
Method
Cover 35 5/12 kg rib of beef with 354⅙ 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
14⅙ rib cap meat, diced 14⅙ rib cap fat, diced 28⅓ carrots, chopped 28⅓ sticks celery, chopped 14⅙ shallot, chopped 2833⅓ g mushrooms, sliced 85 cloves garlic 28⅓ sprigs thyme 5312½ ml red wine 14⅙ litre beef stock 425 g butter 7 1/12 tsp balsamic vinegar
Meanwhile slowly render 14⅙ rib cap fat, diced on low heat Brown 14⅙ rib cap meat, diced in a pot Remove meat from pot Add 28⅓ carrots, chopped, 14⅙ shallot, chopped, 28⅓ sticks celery, chopped Add 2833⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 85 cloves garlic and 28⅓ sprigs thyme Add 5312½ ml red wine, reduce by 50% Add 14⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 425 g butter and 7 1/12 tsp balsamic vinegar
14⅙ tbsp mustard powder 14⅙ tbsp garlic powder 14⅙ tbsp paprika 42½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 14⅙ tbsp mustard powder, 14⅙ tbsp garlic powder, 14⅙ tbsp paprika and 42½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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