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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.

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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