Recipe: Fennel Rubbed Rib Chops

Fennel Rubbed Rib Chops 500

45 minutes, Serves 6-8


A beef rib chop is a single bone form the rib, which will feed 2-3 people depending on its size. The thickness means you can get a good crust on the meat without overcooking it.

For the ribs:

  • 3 x Beef rib chops 
  • Extra-virgin olive oil
  • 3 x Garlic cloves, crushed
  • 2 tsp Red chilli flakes, crushed
  • 2 tsp Fennel seeds, roughly ground
  • 125ml Balsamic vinegar 
  • 1 tbsp Soft brown sugar

For the Artichoke salad:

  • 280g Marinated artichokes, drained
  • 2 x Avocadoes, sliced
  • 150g Cherry tomatoes, halved
  • 1 Small red onion, cut into thin half moons
  • 2 tbsp Blanched almonds, toasted and chopped
  • Flat-leaf parsley a small bunch, leaves only, chopped
  • 1/2 Lemon, juiced

 How to make: 

  • Heat the barbecue. Rub the chops with 1 tbsp olive oil. Mix the garlic, chilli, 1 tsp fennel seeds in a small bowl. Crack in 1 tsp black pepper and a little salt. Rub both sides of the steaks. Leave until ready to cook.
  • Arrange the artichokes, avocadoes, tomatoes, onion, almonds and parsley on a platter. Whisk the lemon juice, 2 tbsp olive oil, seasoning and the sugar. 
  • Simmer the balsamic vinegar, the rest of the fennel seeds and the brown sugar in a small pan until syrupy.
  • Grill the meat over indirect heat for 20-25 minutes, turning at intervals, every 8 minutes or so. Rest under foil for 10 minutes. If cooking indoors, then sear both sides on a very hot grill pan (chargrill) and finish roasting in a 200C/fan 180C/gas 6 oven for 25-30 minutes.
  • Slice the meat and serve with the balsamic reduction drizzled over. Pour the lemon dressing over the salad.

PER SERVING 808 kcals, protein 65.5g, carbs 7.7g, fat 57.3g, sat fat 22g, fibre 2.5g, salt 1.1g


Make sure you’re fully prepared before you start cooking on a barbecue – position side tables for utensils and plates so everything you need is on hand.

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