Grilled ribs of beef with warm red pepper chutney

Mobile version Print

By: Anton Edelmann From: Good Food Bites

On TV Tonight

  • 20:00 - You Gotta Eat Here - Chicago Edition: Lou Malnati's Pizzeria, Beef, Manny's Delicatessan
  • 20:30 - You Gotta Eat Here - Rock Lobster, Harper's Burger Bar, Casa Calzone
  • 21:00 - You Gotta Eat Here - Stoneface Dolly's, Hadley's, Rick's Fish and Chips and Seafood House

This recipe is classed as intermediate

Rating 2.62 / 5 (126 votes)

Prep time:
30 min, plus 15 mins resting
Cook time:
30 min
Serves:
4

For an impressive main course try Anton Edelmann's stylish recipe for beef ribs served with a colourful home-made chutney

Method

1. 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.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register