Link: youtu.be
Origin: Fallow
Serves: - 971 +
Ingredients
404 7/12 kg rib of beef 4045⅚ g salt
Method
Cover 404 7/12 kg rib of beef with 4045⅚ 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
161⅚ rib cap meat, diced 161⅚ rib cap fat, diced 323⅔ carrots, chopped 323⅔ sticks celery, chopped 161⅚ shallot, chopped 32366⅔ g mushrooms, sliced 971 cloves garlic 323⅔ sprigs thyme 60687½ ml red wine 161⅚ litre beef stock 4855 g butter 80 11/12 tsp balsamic vinegar
Meanwhile slowly render 161⅚ rib cap fat, diced on low heat Brown 161⅚ rib cap meat, diced in a pot Remove meat from pot Add 323⅔ carrots, chopped, 161⅚ shallot, chopped, 323⅔ sticks celery, chopped Add 32366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 971 cloves garlic and 323⅔ sprigs thyme Add 60687½ ml red wine, reduce by 50% Add 161⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4855 g butter and 80 11/12 tsp balsamic vinegar
161⅚ tbsp mustard powder 161⅚ tbsp garlic powder 161⅚ tbsp paprika 485½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 161⅚ tbsp mustard powder, 161⅚ tbsp garlic powder, 161⅚ tbsp paprika and 485½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: