Link: youtu.be
Origin: Fallow
Serves: - 17 +
Ingredients
7 1/12 kg rib of beef 70⅚ g salt
Method
Cover 7 1/12 kg rib of beef with 70⅚ 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
2⅚ rib cap meat, diced 2⅚ rib cap fat, diced 5⅔ carrots, chopped 5⅔ sticks celery, chopped 2⅚ shallot, chopped 566⅔ g mushrooms, sliced 17 cloves garlic 5⅔ sprigs thyme 1062½ ml red wine 2⅚ litre beef stock 85 g butter 1 5/12 tsp balsamic vinegar
Meanwhile slowly render 2⅚ rib cap fat, diced on low heat Brown 2⅚ rib cap meat, diced in a pot Remove meat from pot Add 5⅔ carrots, chopped, 2⅚ shallot, chopped, 5⅔ sticks celery, chopped Add 566⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 17 cloves garlic and 5⅔ sprigs thyme Add 1062½ ml red wine, reduce by 50% Add 2⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 85 g butter and 1 5/12 tsp balsamic vinegar
2⅚ tbsp mustard powder 2⅚ tbsp garlic powder 2⅚ tbsp paprika 8½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 2⅚ tbsp mustard powder, 2⅚ tbsp garlic powder, 2⅚ tbsp paprika and 8½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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