On TV Tonight
- 20:00 - Rick Stein's Mediterranean Escapes - Rick Stein's Mediterranean Escapes
- 21:00 - James Martin's United Cakes of America - Baltimore
- 21:30 - James Martin's United Cakes of America - Pennsylvania
- Prep time:
- 30 min, plus 15 mins resting
- Cook time:
- 30 min
For an impressive main course try Anton Edelmann's stylish recipe for beef ribs served with a colourful home-made chutney
Method1. Grill the red peppers under a very hot grill until blistered and well charred all over. Place in a plastic bag and leave until cool enough to handle, then peel, de-seed and cut into 1cm squares.
2. Heat the groundnut oil in a heavy-based frying pan, add in the onion and fry gently, stirring often, until soft.
3. Add the garlic and fry gently for another minute. Add the diced grilled peppers, chilli and sugar, and fry gently for a further 2 minutes.
4. Pour in the red wine vinegar, bring to the boil and cook briskly until reduced by half.
5. Stir in the chicken stock, reduce the heat and simmer until the chutney is very thick. Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm until serving.
6. Meanwhile, preheat the oven to 220°C/gas 7.
7. Heat the grill to hot. Season the beef ribs with salt and pepper. Coat the beef ribs in the groundnut oil, place in a roasting tray and cook them under the hot grill for 2 minutes on each side.
8. Transfer the ribs to in the oven and roast for 15 minutes, at which point they will be medium rare. Adjust the cooking time down or up if you prefer your beef rare or well done.
9. Leave the ribs to rest in a warm place for 15 minutes.
10. Collect all the juices that have seeped out of the meat and reserve them.
11. Cut the beef across the grain into 1cm thick slices.
12. Melt the butter in a small pan, add the rosemary and heat gently until the butter is golden brown. Pour it over the beef.
13. Add the reserved meat juices to the chutney and serve with the beef.
- 2 x 400g ribs of beef, cut off the sirloin
- salt, nd freshly ground black pepper
- 1 tbsp groundnut oil
- 20 g unsalted butter
- 2 sprigs of rosemary
For the chutney: