Pete Goffe-Wood

Prime Rib, Grilled Mushrooms, Home Made Ketchup

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Home Made Ketchup


2,5kg tomatoes peeled seeded & roughly chopped

1 red pepper coarsely chopped

2 red onions thinly sliced

1 bulb garlic

1 cup red wine vinegar

½ cup treacle sugar

2tsp coarse salt

1tblsp celery seeds

3cm thick slice ginger

1tblsp mustard seeds

2tsp black peppercorns

Put the tomatoes, peppers, onions, garlic and 1 cup of vinegar together in a large pot. Bring the mixture to the boil, reduce the heat and simmer for 25 mins or until the vegetables are soft and can be crushed against the side of the pot.

Remove the garlic and puree the mixture. Return the puree to the pan and add the remaining vinegar together with the sugar and salt. Wrap all of the spices in a muslin cloth and ad to the mixture. Simmer the mixture for approx 2hrs or until a thick consistency is achieved. Remove from the heat and adjust the seasoning.

From Pete Goffe-Wood Kitchen to you, may the sauce be with you!


800 g prime rib
1 portion black mushrooms
1 portion spiced potato wedges
50 ml salsa verde
Roasted field mushrooms
500g black mushrooms
2 cloves finely chopped garlic
10g rosemary, roughly chopped
100ml olive oil
Salt & pepper
Salsa verde
20g parsley
10g basil
10g mint
20 g anchovies
3 tblsp capers
1 clove garlic
375 ml evoo
Juice of 2 lemons and zest of 1
Salt & pepper


Season the steak with salt and pepper & grill over hot coals to the required doneness. Remove the steak from the grill and leave to rest somewhere the steak will remain warm. Slice the rib and serve together with the chips. Dress the mushrooms with the salsa verde and place them next to the steak. Serve with a pile of spiced wedges & a sauce bowl of ketchup.
Put the mushroom on a tray, stork side up. Sprinkle evenly with the garlic and rosemary. Drizzle with the olive oil and season with salt & pepper.
Roast in the oven, not for too long they must remain moist. Remove from the oven and leave to cool.
Salsa verde: Put all of the ingredients together in to a blender and blend into a paste. Adjust seasoning