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    Rib of Beef with Garlic, Chilli and Oregano

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    Rib of Beef with Garlic, Chilli and Oregano

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 8


    • 6 cloves garlic
    • Salt and freshly ground pepper
    • 1 tsp dried chilli flakes
    • 2 tbsp chopped oregano
    • Juice of 1 lemon
    • 2 tbsp olive oil
    • 2.5kg rib of beef, cut into individual ribs
    • 250ml red wine


    1. Pound the garlic with 1 tsp salt in a mortar to make a paste. Stir in the chilli flakes, oregano, lemon juice and olive oil. Set aside.
    2. Rub salt and pepper all over the beef. Place the ribs on a hot barbecue grill about 15cm above the glowing coals. Cook for about 8 minutes, turning the ribs 90° half way through to create a criss-cross pattern. Turn the ribs over and repeat on the other side. This will give you rare meat: increase the cooking time if you prefer the beef more well done.
    3. Pile the garlic and oregano mixture on top of each rib. Place a metal tray under the ribs, in the coals, and pour in the wine. The heat of the coals should have subsided enough so that the wine bubbles slowly. If it boils fast, add a little water to slow down the reduction process. Cover the meat with foil to keep it warm. The idea is to rest the meat for 15 minutes while collecting its juices and mingling them with the reducing wine.
    4. When the meat has rested, cut away the bones and carve the meat in thick slices, collecting any juices and mixing them with those in the pan. Arrange the meat on a platter, pour the juices over and serve.

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