Link: youtu.be
Origin: Fallow
Serves: - 89 +
Ingredients
37 1/12 kg rib of beef 370⅚ g salt
Method
Cover 37 1/12 kg rib of beef with 370⅚ 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
14⅚ rib cap meat, diced 14⅚ rib cap fat, diced 29⅔ carrots, chopped 29⅔ sticks celery, chopped 14⅚ shallot, chopped 2966⅔ g mushrooms, sliced 89 cloves garlic 29⅔ sprigs thyme 5562½ ml red wine 14⅚ litre beef stock 445 g butter 7 5/12 tsp balsamic vinegar
Meanwhile slowly render 14⅚ rib cap fat, diced on low heat Brown 14⅚ rib cap meat, diced in a pot Remove meat from pot Add 29⅔ carrots, chopped, 14⅚ shallot, chopped, 29⅔ sticks celery, chopped Add 2966⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 89 cloves garlic and 29⅔ sprigs thyme Add 5562½ ml red wine, reduce by 50% Add 14⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 445 g butter and 7 5/12 tsp balsamic vinegar
14⅚ tbsp mustard powder 14⅚ tbsp garlic powder 14⅚ tbsp paprika 44½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 14⅚ tbsp mustard powder, 14⅚ tbsp garlic powder, 14⅚ tbsp paprika and 44½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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