Link: youtu.be
Origin: Fallow
Serves: - 24 +
Ingredients
10 kg rib of beef 100 g salt
Method
Cover 10 kg rib of beef with 100 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
4 rib cap meat, diced 4 rib cap fat, diced 8 carrots, chopped 8 sticks celery, chopped 4 shallot, chopped 800 g mushrooms, sliced 24 cloves garlic 8 sprigs thyme 1500 ml red wine 4 litre beef stock 120 g butter 2 tsp balsamic vinegar
Meanwhile slowly render 4 rib cap fat, diced on low heat Brown 4 rib cap meat, diced in a pot Remove meat from pot Add 8 carrots, chopped, 4 shallot, chopped, 8 sticks celery, chopped Add 800 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 24 cloves garlic and 8 sprigs thyme Add 1500 ml red wine, reduce by 50% Add 4 litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 120 g butter and 2 tsp balsamic vinegar
4 tbsp mustard powder 4 tbsp garlic powder 4 tbsp paprika 12 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 4 tbsp mustard powder, 4 tbsp garlic powder, 4 tbsp paprika and 12 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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