Link: youtu.be
Origin: Fallow
Serves: - 97 +
Ingredients
40 5/12 kg rib of beef 404⅙ g salt
Method
Cover 40 5/12 kg rib of beef with 404⅙ 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
16⅙ rib cap meat, diced 16⅙ rib cap fat, diced 32⅓ carrots, chopped 32⅓ sticks celery, chopped 16⅙ shallot, chopped 3233⅓ g mushrooms, sliced 97 cloves garlic 32⅓ sprigs thyme 6062½ ml red wine 16⅙ litre beef stock 485 g butter 8 1/12 tsp balsamic vinegar
Meanwhile slowly render 16⅙ rib cap fat, diced on low heat Brown 16⅙ rib cap meat, diced in a pot Remove meat from pot Add 32⅓ carrots, chopped, 16⅙ shallot, chopped, 32⅓ sticks celery, chopped Add 3233⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 97 cloves garlic and 32⅓ sprigs thyme Add 6062½ ml red wine, reduce by 50% Add 16⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 485 g butter and 8 1/12 tsp balsamic vinegar
16⅙ tbsp mustard powder 16⅙ tbsp garlic powder 16⅙ tbsp paprika 48½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 16⅙ tbsp mustard powder, 16⅙ tbsp garlic powder, 16⅙ tbsp paprika and 48½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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