Link: youtu.be
Origin: Fallow
Serves: 1 +
Ingredients
5/12 kg rib of beef 4⅙ g salt
Method
Cover 5/12 kg rib of beef with 4⅙ 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
⅙ rib cap meat, diced ⅙ rib cap fat, diced ⅓ carrots, chopped ⅓ sticks celery, chopped ⅙ shallot, chopped 33⅓ g mushrooms, sliced 1 cloves garlic ⅓ sprigs thyme 62½ ml red wine ⅙ litre beef stock 5 g butter 1/12 tsp balsamic vinegar
Meanwhile slowly render ⅙ rib cap fat, diced on low heat Brown ⅙ rib cap meat, diced in a pot Remove meat from pot Add ⅓ carrots, chopped, ⅙ shallot, chopped, ⅓ sticks celery, chopped Add 33⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 1 cloves garlic and ⅓ sprigs thyme Add 62½ ml red wine, reduce by 50% Add ⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 5 g butter and 1/12 tsp balsamic vinegar
⅙ tbsp mustard powder ⅙ tbsp garlic powder ⅙ tbsp paprika ½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix ⅙ tbsp mustard powder, ⅙ tbsp garlic powder, ⅙ tbsp paprika and ½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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