Grilled Rib of Beef with Chanterelles

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By Mark Hix

Published 2006

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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