Link: youtu.be
Origin: Fallow
Serves: - 3 +
Ingredients
1¼ kg rib of beef 12½ g salt
Method
Cover 1¼ kg rib of beef with 12½ 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
½ rib cap meat, diced ½ rib cap fat, diced 1 carrots, chopped 1 sticks celery, chopped ½ shallot, chopped 100 g mushrooms, sliced 3 cloves garlic 1 sprigs thyme 187½ ml red wine ½ litre beef stock 15 g butter ¼ tsp balsamic vinegar
Meanwhile slowly render ½ rib cap fat, diced on low heat Brown ½ rib cap meat, diced in a pot Remove meat from pot Add 1 carrots, chopped, ½ shallot, chopped, 1 sticks celery, chopped Add 100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 3 cloves garlic and 1 sprigs thyme Add 187½ ml red wine, reduce by 50% Add ½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 15 g butter and ¼ tsp balsamic vinegar
½ tbsp mustard powder ½ tbsp garlic powder ½ tbsp paprika 1½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix ½ tbsp mustard powder, ½ tbsp garlic powder, ½ tbsp paprika and 1½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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