Link: youtu.be
Origin: Fallow
Serves: - 20 +
Ingredients
8⅓ kg rib of beef 83⅓ g salt
Method
Cover 8⅓ kg rib of beef with 83⅓ 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
3⅓ rib cap meat, diced 3⅓ rib cap fat, diced 6⅔ carrots, chopped 6⅔ sticks celery, chopped 3⅓ shallot, chopped 666⅔ g mushrooms, sliced 20 cloves garlic 6⅔ sprigs thyme 1250 ml red wine 3⅓ litre beef stock 100 g butter 1⅔ tsp balsamic vinegar
Meanwhile slowly render 3⅓ rib cap fat, diced on low heat Brown 3⅓ rib cap meat, diced in a pot Remove meat from pot Add 6⅔ carrots, chopped, 3⅓ shallot, chopped, 6⅔ sticks celery, chopped Add 666⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 20 cloves garlic and 6⅔ sprigs thyme Add 1250 ml red wine, reduce by 50% Add 3⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 100 g butter and 1⅔ tsp balsamic vinegar
3⅓ tbsp mustard powder 3⅓ tbsp garlic powder 3⅓ tbsp paprika 10 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 3⅓ tbsp mustard powder, 3⅓ tbsp garlic powder, 3⅓ tbsp paprika and 10 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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