Link: youtu.be
Origin: Fallow
Serves: - 21 +
Ingredients
8¾ kg rib of beef 87½ g salt
Method
Cover 8¾ kg rib of beef with 87½ 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
3½ rib cap meat, diced 3½ rib cap fat, diced 7 carrots, chopped 7 sticks celery, chopped 3½ shallot, chopped 700 g mushrooms, sliced 21 cloves garlic 7 sprigs thyme 1312½ ml red wine 3½ litre beef stock 105 g butter 1¾ tsp balsamic vinegar
Meanwhile slowly render 3½ rib cap fat, diced on low heat Brown 3½ rib cap meat, diced in a pot Remove meat from pot Add 7 carrots, chopped, 3½ shallot, chopped, 7 sticks celery, chopped Add 700 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 21 cloves garlic and 7 sprigs thyme Add 1312½ ml red wine, reduce by 50% Add 3½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 105 g butter and 1¾ tsp balsamic vinegar
3½ tbsp mustard powder 3½ tbsp garlic powder 3½ tbsp paprika 10½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 3½ tbsp mustard powder, 3½ tbsp garlic powder, 3½ tbsp paprika and 10½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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