Grilled Rib of Beef with Chanterelles

For me the best eating cut for grilling or roasting has got to be the rib. The mention of fat is disconcerting for some, but on a cut like a rib, it’s an essential part of the deal, as the tasty fat melts during cooking, naturally basting the meat and keeping it moist.

A barbecue or ribbed griddle pan is the perfect way to get maximum flavour from a rib of beef, as the exterior gets charred and the interior stays moist and rare. Earthy chanterelles with the beef are a marriage made