Link: youtu.be
Origin: Fallow
Serves: - 16 +
Ingredients
6⅔ kg rib of beef 66⅔ g salt
Method
Cover 6⅔ kg rib of beef with 66⅔ 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
2⅔ rib cap meat, diced 2⅔ rib cap fat, diced 5⅓ carrots, chopped 5⅓ sticks celery, chopped 2⅔ shallot, chopped 533⅓ g mushrooms, sliced 16 cloves garlic 5⅓ sprigs thyme 1000 ml red wine 2⅔ litre beef stock 80 g butter 1⅓ tsp balsamic vinegar
Meanwhile slowly render 2⅔ rib cap fat, diced on low heat Brown 2⅔ rib cap meat, diced in a pot Remove meat from pot Add 5⅓ carrots, chopped, 2⅔ shallot, chopped, 5⅓ sticks celery, chopped Add 533⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 16 cloves garlic and 5⅓ sprigs thyme Add 1000 ml red wine, reduce by 50% Add 2⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 80 g butter and 1⅓ tsp balsamic vinegar
2⅔ tbsp mustard powder 2⅔ tbsp garlic powder 2⅔ tbsp paprika 8 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 2⅔ tbsp mustard powder, 2⅔ tbsp garlic powder, 2⅔ tbsp paprika and 8 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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