Open fire + juicy Rib fillets = Farm fresh deliciousness!

If you loved this video check out Jonos Barbecued Rib fillet with celeriac mash, shredded cabbage and peas served with a herb and anchovy butter recipe below.

Ingredients:

• Salt
• Pepper
• Olive oil
• 2 Garlic cloves
• Handful of Thyme
• Lashings of Organic butter
• 1 Celeriac
• 1 Cabbage
• 1 large potato
• A bag of Peas
• 2 Rib fillets
• 150g Butter
• Handful of Chives
• Handful of Parsley
• Handful of Anchovies
• Handful of Chilli
• A couple of cups of Chicken stock or water
• Handful of Mint

Method:

• Cut the celeriac in half and cut 1 large potato into 1_ cube and cook in a cast iron crock pot for 5 min in olive oil then add chicken stock or water while everything is just covered. Bring to the boil then simmer for about 15 to 20 minutes or until soft. Drain the excess liquid and keep it off the side in case you need to add more back. Then mash the whole lot with butter and lashings of salt and pepper.
• Salt and BBQ inch and half thick well-marbled rib fillet until medium rare. See the video above!
• To make the herb butter, start with 150g soften and mix in chopped garlic, chives, thyme, parsley, anchovies, pepper and chili. Next lay out the butter mixture on glad wrap. Roll the glad wrap until you have the butter in a small sausage shape. Pop it into the fridge to set. Slice the round butter into disks and serve on top of the steak.
• For the cabbage, start by thinly shredding the cabbage and frying off in olive oil until softened. Next add the peas, fry for a further 4 min. Add mint to the mix just before serving and be sure to season with salt and pepper.