PRIME RIB AND PEACH CHUTNEY
Portion : 4 to 6 - Preparation : 20 minutes - Cooking : according to method
Ingredients
The chutney
- 1 red onion, thinly sliced
- 30 ml (2 tablespoons) fat (oil, olive oil, Mycryo cocoa butter or butter)
- 2 cloves garlic, minced
- 75 ml (5 tbsp.) white vinegar
- 1 large can California peaches
- 30 ml (2 tbsp.) mustard seeds
- 125 ml (1/2 cup) brown sugar
- 1 sprig thyme, leaves removed
- 1 tomato, diced
- 1 red bell pepper, diced
- 1 pinch cayenne pepper
- Salt and pepper to taste
Beef ribs
- 2 beef ribs, 2.5'' thick
- 60 ml (4 tbsp.) strong mustard
- Salt and pepper to taste
Preparation
- In a skillet, sauté the onion in a little fat over high heat for 2 minutes. Add the garlic and deglaze with the vinegar.
- Add the peaches, mustard seeds, brown sugar, thyme, tomato, bell pepper, chilli, salt and pepper. Cook for 10 minutes over medium heat. Check seasoning and set aside in a cool place.
- Preheat the bbq to maximum.
- Season the meat generously with salt and pepper.
- Sear the ribs for 4 minutes on each side.
- Turn off the heat on one side of the bbq and arrange the meat on that side. Reduce the heat to medium while still open. Close the lid and cook until desired doneness.
- Use a thermometer to check the temperature. For medium/rare: 58° C (136° F) for medium: 62° C (144° F).
- Brush meat with hot mustard and let stand for 10 minutes.
- Serve with peach chutney.
Vacuum-packed version
- Place each prime rib in a vacuum bag.
- Add half a sprig of thyme to each bag and seal.
- Place the bags in a vat of water with a thermocirculator for 4 to 6 hours. Determine the water temperature according to the desired doneness. For medium rare: 55° C (131° F), for medium: 60° C (140° F).
- Preheat bbq to maximum.
- Remove meat from bags. Using a paper towel, dry the meat, then season generously with salt and pepper.
- Place the ribs on the bbq grill and sear for 3-4 minutes on each side.
- Brush the ribs with mustard and let them rest for 10 minutes in aluminum foil.
- Serve with peach chutney.
