Link: youtu.be
Origin: Fallow
Serves: - 18 +
Ingredients
7½ kg rib of beef 75 g salt
Method
Cover 7½ kg rib of beef with 75 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
3 rib cap meat, diced 3 rib cap fat, diced 6 carrots, chopped 6 sticks celery, chopped 3 shallot, chopped 600 g mushrooms, sliced 18 cloves garlic 6 sprigs thyme 1125 ml red wine 3 litre beef stock 90 g butter 1½ tsp balsamic vinegar
Meanwhile slowly render 3 rib cap fat, diced on low heat Brown 3 rib cap meat, diced in a pot Remove meat from pot Add 6 carrots, chopped, 3 shallot, chopped, 6 sticks celery, chopped Add 600 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 18 cloves garlic and 6 sprigs thyme Add 1125 ml red wine, reduce by 50% Add 3 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 90 g butter and 1½ tsp balsamic vinegar
3 tbsp mustard powder 3 tbsp garlic powder 3 tbsp paprika 9 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 3 tbsp mustard powder, 3 tbsp garlic powder, 3 tbsp paprika and 9 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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