Link: youtu.be
Origin: Fallow
Serves: - 14 +
Ingredients
5⅚ kg rib of beef 58⅓ g salt
Method
Cover 5⅚ kg rib of beef with 58⅓ 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
2⅓ rib cap meat, diced 2⅓ rib cap fat, diced 4⅔ carrots, chopped 4⅔ sticks celery, chopped 2⅓ shallot, chopped 466⅔ g mushrooms, sliced 14 cloves garlic 4⅔ sprigs thyme 875 ml red wine 2⅓ litre beef stock 70 g butter 1⅙ tsp balsamic vinegar
Meanwhile slowly render 2⅓ rib cap fat, diced on low heat Brown 2⅓ rib cap meat, diced in a pot Remove meat from pot Add 4⅔ carrots, chopped, 2⅓ shallot, chopped, 4⅔ sticks celery, chopped Add 466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 14 cloves garlic and 4⅔ sprigs thyme Add 875 ml red wine, reduce by 50% Add 2⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 70 g butter and 1⅙ tsp balsamic vinegar
2⅓ tbsp mustard powder 2⅓ tbsp garlic powder 2⅓ tbsp paprika 7 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 2⅓ tbsp mustard powder, 2⅓ tbsp garlic powder, 2⅓ tbsp paprika and 7 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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