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Grilled Ribs of Beef with Warm Red Pepper Chutney

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.

Grilled Ribs of Beef with Warm Red Pepper Chutney

For the chutney

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Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Grilled Ribs of Beef with Warm Red Pepper Chutney.

 
 

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