Link: youtu.be
Origin: Fallow
Serves: - 11 +
Ingredients
4 7/12 kg rib of beef 45⅚ g salt
Method
Cover 4 7/12 kg rib of beef with 45⅚ 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
1⅚ rib cap meat, diced 1⅚ rib cap fat, diced 3⅔ carrots, chopped 3⅔ sticks celery, chopped 1⅚ shallot, chopped 366⅔ g mushrooms, sliced 11 cloves garlic 3⅔ sprigs thyme 687½ ml red wine 1⅚ litre beef stock 55 g butter 11/12 tsp balsamic vinegar
Meanwhile slowly render 1⅚ rib cap fat, diced on low heat Brown 1⅚ rib cap meat, diced in a pot Remove meat from pot Add 3⅔ carrots, chopped, 1⅚ shallot, chopped, 3⅔ sticks celery, chopped Add 366⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 11 cloves garlic and 3⅔ sprigs thyme Add 687½ ml red wine, reduce by 50% Add 1⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 55 g butter and 11/12 tsp balsamic vinegar
1⅚ tbsp mustard powder 1⅚ tbsp garlic powder 1⅚ tbsp paprika 5½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 1⅚ tbsp mustard powder, 1⅚ tbsp garlic powder, 1⅚ tbsp paprika and 5½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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