Link: youtu.be
Origin: Fallow
Serves: - 12 +
Ingredients
5 kg rib of beef 50 g salt
Method
Cover 5 kg rib of beef with 50 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
2 rib cap meat, diced 2 rib cap fat, diced 4 carrots, chopped 4 sticks celery, chopped 2 shallot, chopped 400 g mushrooms, sliced 12 cloves garlic 4 sprigs thyme 750 ml red wine 2 litre beef stock 60 g butter 1 tsp balsamic vinegar
Meanwhile slowly render 2 rib cap fat, diced on low heat Brown 2 rib cap meat, diced in a pot Remove meat from pot Add 4 carrots, chopped, 2 shallot, chopped, 4 sticks celery, chopped Add 400 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 12 cloves garlic and 4 sprigs thyme Add 750 ml red wine, reduce by 50% Add 2 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 60 g butter and 1 tsp balsamic vinegar
2 tbsp mustard powder 2 tbsp garlic powder 2 tbsp paprika 6 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 2 tbsp mustard powder, 2 tbsp garlic powder, 2 tbsp paprika and 6 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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