Link: youtu.be
Origin: Fallow
Serves: - 9 +
Ingredients
3¾ kg rib of beef 37½ g salt
Method
Cover 3¾ kg rib of beef with 37½ 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
1½ rib cap meat, diced 1½ rib cap fat, diced 3 carrots, chopped 3 sticks celery, chopped 1½ shallot, chopped 300 g mushrooms, sliced 9 cloves garlic 3 sprigs thyme 562½ ml red wine 1½ litre beef stock 45 g butter ¾ tsp balsamic vinegar
Meanwhile slowly render 1½ rib cap fat, diced on low heat Brown 1½ rib cap meat, diced in a pot Remove meat from pot Add 3 carrots, chopped, 1½ shallot, chopped, 3 sticks celery, chopped Add 300 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 9 cloves garlic and 3 sprigs thyme Add 562½ ml red wine, reduce by 50% Add 1½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 45 g butter and ¾ tsp balsamic vinegar
1½ tbsp mustard powder 1½ tbsp garlic powder 1½ tbsp paprika 4½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 1½ tbsp mustard powder, 1½ tbsp garlic powder, 1½ tbsp paprika and 4½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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