Link: youtu.be
Origin: Fallow
Serves: - 6 +
Ingredients
2½ kg rib of beef 25 g salt
Method
Cover 2½ kg rib of beef with 25 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
1 rib cap meat, diced 1 rib cap fat, diced 2 carrots, chopped 2 sticks celery, chopped 1 shallot, chopped 200 g mushrooms, sliced 6 cloves garlic 2 sprigs thyme 375 ml red wine 1 litre beef stock 30 g butter ½ tsp balsamic vinegar
Meanwhile slowly render 1 rib cap fat, diced on low heat Brown 1 rib cap meat, diced in a pot Remove meat from pot Add 2 carrots, chopped, 1 shallot, chopped, 2 sticks celery, chopped Add 200 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 6 cloves garlic and 2 sprigs thyme Add 375 ml red wine, reduce by 50% Add 1 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 30 g butter and ½ tsp balsamic vinegar
1 tbsp mustard powder 1 tbsp garlic powder 1 tbsp paprika 3 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 1 tbsp mustard powder, 1 tbsp garlic powder, 1 tbsp paprika and 3 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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