Link: youtu.be
Origin: Fallow
Serves: - 15 +
Ingredients
6¼ kg rib of beef 62½ g salt
Method
Cover 6¼ kg rib of beef with 62½ 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
2½ rib cap meat, diced 2½ rib cap fat, diced 5 carrots, chopped 5 sticks celery, chopped 2½ shallot, chopped 500 g mushrooms, sliced 15 cloves garlic 5 sprigs thyme 937½ ml red wine 2½ litre beef stock 75 g butter 1¼ tsp balsamic vinegar
Meanwhile slowly render 2½ rib cap fat, diced on low heat Brown 2½ rib cap meat, diced in a pot Remove meat from pot Add 5 carrots, chopped, 2½ shallot, chopped, 5 sticks celery, chopped Add 500 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 15 cloves garlic and 5 sprigs thyme Add 937½ ml red wine, reduce by 50% Add 2½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 75 g butter and 1¼ tsp balsamic vinegar
2½ tbsp mustard powder 2½ tbsp garlic powder 2½ tbsp paprika 7½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 2½ tbsp mustard powder, 2½ tbsp garlic powder, 2½ tbsp paprika and 7½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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