Link: youtu.be
Origin: Fallow
Serves: - 5 +
Ingredients
2 1/12 kg rib of beef 20⅚ g salt
Method
Cover 2 1/12 kg rib of beef with 20⅚ 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
⅚ rib cap meat, diced ⅚ rib cap fat, diced 1⅔ carrots, chopped 1⅔ sticks celery, chopped ⅚ shallot, chopped 166⅔ g mushrooms, sliced 5 cloves garlic 1⅔ sprigs thyme 312½ ml red wine ⅚ litre beef stock 25 g butter 5/12 tsp balsamic vinegar
Meanwhile slowly render ⅚ rib cap fat, diced on low heat Brown ⅚ rib cap meat, diced in a pot Remove meat from pot Add 1⅔ carrots, chopped, ⅚ shallot, chopped, 1⅔ sticks celery, chopped Add 166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 5 cloves garlic and 1⅔ sprigs thyme Add 312½ ml red wine, reduce by 50% Add ⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 25 g butter and 5/12 tsp balsamic vinegar
⅚ tbsp mustard powder ⅚ tbsp garlic powder ⅚ tbsp paprika 2½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix ⅚ tbsp mustard powder, ⅚ tbsp garlic powder, ⅚ tbsp paprika and 2½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: