Rosemary gives these flash-cooked ribs, by Anton Edelmann, a beautiful Mediterranean flavour. Juicy red pepper chutney goes fabulously with it. If eating outside, barbecue for the best flavour.
To make the chutney:
Put the red peppers under a very hot grill (broiler) 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 1 cm / ½ in squares.
Heat the groundnut oil in a frying pan (skillet), put in the onion, and sweat until soft. Add the garlic and sweat for another minute. Add the diced peppers, chilli and sugar, and sweat for a further 2 minutes. Pour in the red wine vinegar and boil until reduced by half.
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 the chutney warm.
To cook the beef:
Heat the oven to 220 C / 425 F / Gas Mark 7. Heat the grill to hot. Season the beef ribs with salt and pepper. Turn them in the oil to coat, and cook under the hot grill for 2 minutes on each side. Place in the oven for 15 minutes. They will be medium rare. Adjust the cooking time down or up if you prefer your beef rare or well done. Leave to rest in a warm place for 15 minutes. Collect all the juices that have seeped out of the meat. Cut the beef across the grain into 1cm / ½ in slices. Melt the butter in a small pan, add the rosemary and heat gently until the butter is golden brown. Pour it over the beef. Add the meat juices to the chutney and serve with the beef.
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