Link: youtu.be
Origin: Fallow
Serves: - 2 +
Ingredients
⅚ kg rib of beef 8⅓ g salt
Method
Cover ⅚ kg rib of beef with 8⅓ 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
⅓ rib cap meat, diced ⅓ rib cap fat, diced ⅔ carrots, chopped ⅔ sticks celery, chopped ⅓ shallot, chopped 66⅔ g mushrooms, sliced 2 cloves garlic ⅔ sprigs thyme 125 ml red wine ⅓ litre beef stock 10 g butter ⅙ tsp balsamic vinegar
Meanwhile slowly render ⅓ rib cap fat, diced on low heat Brown ⅓ rib cap meat, diced in a pot Remove meat from pot Add ⅔ carrots, chopped, ⅓ shallot, chopped, ⅔ sticks celery, chopped Add 66⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 2 cloves garlic and ⅔ sprigs thyme Add 125 ml red wine, reduce by 50% Add ⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 10 g butter and ⅙ tsp balsamic vinegar
⅓ tbsp mustard powder ⅓ tbsp garlic powder ⅓ tbsp paprika 1 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix ⅓ tbsp mustard powder, ⅓ tbsp garlic powder, ⅓ tbsp paprika and 1 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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