Link: youtu.be
Origin: Fallow
Serves: - 4 +
Ingredients
1⅔ kg rib of beef 16⅔ g salt
Method
Cover 1⅔ kg rib of beef with 16⅔ 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
⅔ rib cap meat, diced ⅔ rib cap fat, diced 1⅓ carrots, chopped 1⅓ sticks celery, chopped ⅔ shallot, chopped 133⅓ g mushrooms, sliced 4 cloves garlic 1⅓ sprigs thyme 250 ml red wine ⅔ litre beef stock 20 g butter ⅓ tsp balsamic vinegar
Meanwhile slowly render ⅔ rib cap fat, diced on low heat Brown ⅔ rib cap meat, diced in a pot Remove meat from pot Add 1⅓ carrots, chopped, ⅔ shallot, chopped, 1⅓ sticks celery, chopped Add 133⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 4 cloves garlic and 1⅓ sprigs thyme Add 250 ml red wine, reduce by 50% Add ⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 20 g butter and ⅓ tsp balsamic vinegar
⅔ tbsp mustard powder ⅔ tbsp garlic powder ⅔ tbsp paprika 2 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix ⅔ tbsp mustard powder, ⅔ tbsp garlic powder, ⅔ tbsp paprika and 2 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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