Link: youtu.be
Origin: Fallow
Serves: - 8 +
Ingredients
3⅓ kg rib of beef 33⅓ g salt
Method
Cover 3⅓ kg rib of beef with 33⅓ 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
1⅓ rib cap meat, diced 1⅓ rib cap fat, diced 2⅔ carrots, chopped 2⅔ sticks celery, chopped 1⅓ shallot, chopped 266⅔ g mushrooms, sliced 8 cloves garlic 2⅔ sprigs thyme 500 ml red wine 1⅓ litre beef stock 40 g butter ⅔ tsp balsamic vinegar
Meanwhile slowly render 1⅓ rib cap fat, diced on low heat Brown 1⅓ rib cap meat, diced in a pot Remove meat from pot Add 2⅔ carrots, chopped, 1⅓ shallot, chopped, 2⅔ sticks celery, chopped Add 266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 8 cloves garlic and 2⅔ sprigs thyme Add 500 ml red wine, reduce by 50% Add 1⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 40 g butter and ⅔ tsp balsamic vinegar
1⅓ tbsp mustard powder 1⅓ tbsp garlic powder 1⅓ tbsp paprika 4 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 1⅓ tbsp mustard powder, 1⅓ tbsp garlic powder, 1⅓ tbsp paprika and 4 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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