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Rib of beef with a warm capsicum relish


  • Preheat oven to 225°C.
  • Heat a little oil in a large pan (that can go into the oven) and seal the beef on both sides. Then season and cook in the oven for 12-15 mins.
  • When ready, set the meat aside for 5 mins to rest, before slicing. 
  • While the beef is cooking, heat 1 tbsp oil in a heavy-bottomed pot and gently saute the onion, chilli and garlic until softish. Add the capsicum, balsamic and sugar. Mix well and allow to reduce a little. Then add ½ cup stock with the tomatoes and seasonings. Mix well and cook until thick and fragrant.
  • Serve the sliced beef with a good dollop of the relish and your favourite green vegies on the side.


  • olive oil
  • 2 x 400 gm rib of beef, well trimmed
  • sea salt & freshly ground pepper
  • 1 red onion, finely diced
  • 1 small red chilli, seeded & sliced
  • 1 garlic clove, crushed
  • 8 pieces roasted red capsicum, diced
  • 2 tbsp balsamic vinegar
  • a good pinch of sugar
  • ¾ cup chicken stock
  • 1 punnet cherry tomatoes, quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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