Link: youtu.be
Origin: Fallow
Serves: - 10 +
Ingredients
4⅙ kg rib of beef 41⅔ g salt
Method
Cover 4⅙ kg rib of beef with 41⅔ 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
1⅔ rib cap meat, diced 1⅔ rib cap fat, diced 3⅓ carrots, chopped 3⅓ sticks celery, chopped 1⅔ shallot, chopped 333⅓ g mushrooms, sliced 10 cloves garlic 3⅓ sprigs thyme 625 ml red wine 1⅔ litre beef stock 50 g butter ⅚ tsp balsamic vinegar
Meanwhile slowly render 1⅔ rib cap fat, diced on low heat Brown 1⅔ rib cap meat, diced in a pot Remove meat from pot Add 3⅓ carrots, chopped, 1⅔ shallot, chopped, 3⅓ sticks celery, chopped Add 333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 10 cloves garlic and 3⅓ sprigs thyme Add 625 ml red wine, reduce by 50% Add 1⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 50 g butter and ⅚ tsp balsamic vinegar
1⅔ tbsp mustard powder 1⅔ tbsp garlic powder 1⅔ tbsp paprika 5 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 1⅔ tbsp mustard powder, 1⅔ tbsp garlic powder, 1⅔ tbsp paprika and 5 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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