Link: youtu.be
Origin: Fallow
Serves: - 91 +
Ingredients
37 11/12 kg rib of beef 379⅙ g salt
Method
Cover 37 11/12 kg rib of beef with 379⅙ 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
15⅙ rib cap meat, diced 15⅙ rib cap fat, diced 30⅓ carrots, chopped 30⅓ sticks celery, chopped 15⅙ shallot, chopped 3033⅓ g mushrooms, sliced 91 cloves garlic 30⅓ sprigs thyme 5687½ ml red wine 15⅙ litre beef stock 455 g butter 7 7/12 tsp balsamic vinegar
Meanwhile slowly render 15⅙ rib cap fat, diced on low heat Brown 15⅙ rib cap meat, diced in a pot Remove meat from pot Add 30⅓ carrots, chopped, 15⅙ shallot, chopped, 30⅓ sticks celery, chopped Add 3033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 91 cloves garlic and 30⅓ sprigs thyme Add 5687½ ml red wine, reduce by 50% Add 15⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 455 g butter and 7 7/12 tsp balsamic vinegar
15⅙ tbsp mustard powder 15⅙ tbsp garlic powder 15⅙ tbsp paprika 45½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 15⅙ tbsp mustard powder, 15⅙ tbsp garlic powder, 15⅙ tbsp paprika and 45½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: