Link: youtu.be
Origin: Fallow
Serves: - 404 +
Ingredients
168⅓ kg rib of beef 1683⅓ g salt
Method
Cover 168⅓ kg rib of beef with 1683⅓ 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
67⅓ rib cap meat, diced 67⅓ rib cap fat, diced 134⅔ carrots, chopped 134⅔ sticks celery, chopped 67⅓ shallot, chopped 13466⅔ g mushrooms, sliced 404 cloves garlic 134⅔ sprigs thyme 25250 ml red wine 67⅓ litre beef stock 2020 g butter 33⅔ tsp balsamic vinegar
Meanwhile slowly render 67⅓ rib cap fat, diced on low heat Brown 67⅓ rib cap meat, diced in a pot Remove meat from pot Add 134⅔ carrots, chopped, 67⅓ shallot, chopped, 134⅔ sticks celery, chopped Add 13466⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 404 cloves garlic and 134⅔ sprigs thyme Add 25250 ml red wine, reduce by 50% Add 67⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2020 g butter and 33⅔ tsp balsamic vinegar
67⅓ tbsp mustard powder 67⅓ tbsp garlic powder 67⅓ tbsp paprika 202 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 67⅓ tbsp mustard powder, 67⅓ tbsp garlic powder, 67⅓ tbsp paprika and 202 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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