Link: youtu.be
Origin: Fallow
Serves: - 13 +
Ingredients
5 5/12 kg rib of beef 54⅙ g salt
Method
Cover 5 5/12 kg rib of beef with 54⅙ 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
2⅙ rib cap meat, diced 2⅙ rib cap fat, diced 4⅓ carrots, chopped 4⅓ sticks celery, chopped 2⅙ shallot, chopped 433⅓ g mushrooms, sliced 13 cloves garlic 4⅓ sprigs thyme 812½ ml red wine 2⅙ litre beef stock 65 g butter 1 1/12 tsp balsamic vinegar
Meanwhile slowly render 2⅙ rib cap fat, diced on low heat Brown 2⅙ rib cap meat, diced in a pot Remove meat from pot Add 4⅓ carrots, chopped, 2⅙ shallot, chopped, 4⅓ sticks celery, chopped Add 433⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 13 cloves garlic and 4⅓ sprigs thyme Add 812½ ml red wine, reduce by 50% Add 2⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 65 g butter and 1 1/12 tsp balsamic vinegar
2⅙ tbsp mustard powder 2⅙ tbsp garlic powder 2⅙ tbsp paprika 6½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 2⅙ tbsp mustard powder, 2⅙ tbsp garlic powder, 2⅙ tbsp paprika and 6½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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