The Harvest

Three Pepper Beef Ribs

Medium Difficulty / Serves 2 people

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Serve to impress with
a silky Cabernet

9 lives
Reserve
Cabernet
Sauvignon

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Ingredients

  • Beef ribs
  • Three-colored pepper
  • Red wine
  • 1 lemon

For the chimichurri sauce

  • 3 garlic cloves
  • 1 spoon of oregano
  • 1 spoon of ground garlic
  • 1 spoon of chili
  • 1 large handful of fresh parsley
  • 1 cup of natural oil
  • 1⁄2 cup of vinegar

For the Creole sauce

  • Oven roasted peppers
  • Garlic
  • Pepper
  • Olive oil

For the wine sauce

  • 1 cup of red wine
  • 1 cup of vegetable stock

01

Season the beef with olive oil, salt and three types of ground pepper. Sear both sides of the meat in a frying pan. Place in a preheated 222ºc (430ºF) oven, throw in a few slices of lemon peel for extra zest and cook for 15 to 20 minutes.

02

Finely chop the parsley and garlic for the chimichurri sauce. Mix with the rest of the ingredients in a bowl and put to one side.

03

For the Creole sauce, wrap two peppers in aluminium foil and place in the oven with lashings of olive oil, salt, and oregano. Cook until soft. Once cooled, dice into small chunks and mix with one chopped garlic clove, salt, and pepper. Bathe in olive oil.

04

For the wine sauce, use one cup of wine for every half a cup of vegetable stock. Flavour with ground pepper and a bay leaf. Let liquid boil until it reduces down by half. Sieve and cool for a few minutes before serving.

This dish best served with a glass (or two!) of GatoNegro Cabernet Sauvignon.

Pro tip: Thicker slabs of beef will need to be left longer in the oven.


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