Ancho-Rubbed Prime Rib with Grilled Papaya Butter
Ancho chili peppers -- the dried version of the mildly spicy poblano -- add a zesty touch to this mouthwatering prime rib recipe.
1 (4-pound) beef rib roast
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons finely ground ancho chili peppers or dark chili powder
1 tablespoon unsweetened cocoa powder
Grilled Papaya Butter (see recipe below)
- Rub beef with the coarse salt and black pepper. Brush with oil. Combine ground ancho peppers or chili powder and cocoa powder in a small bowl. Rub mixture into beef, evenly coating the entire surface.
- Prepare grill for indirect grilling. Test for medium heat above drip pan. Place roast on the grill rack, bone side down, directly over drip pan. Cover and grill for 2 to 2 1/4 hours or until an instant-read thermometer inserted into thickest portion reads 155°F (65°C) for medium doneness, turning roast occasionally. Cover and let stand 15 minutes. Cut into individual portions; top with Grilled Papaya Butter.
Makes 12 servings.
Grilled Papaya Butter: Peel and seed 1/2 of a small papaya; cut into thick slices. Lightly brush slices with vegetable oil. Grill papaya slices over medium-high heat for 5 minutes, turning once. Set aside. Soften 1 pound salted butter (no substitutes). Finely chop papaya; stir into butter. Spoon mixture onto a sheet of plastic wrap. Roll into a log, twisting ends closed. Chill for 2 hours or until firm. Cut into 1/4 to 1/2-inch-thick slices to serve. Reserve remaining papaya and papaya butter for another use.
Nutritional facts per serving: calories: 470, total fat: 41g, saturated fat: 19g, cholesterol: 18mg, sodium: 274mg, carbohydrate: 2g, fiber: 1g, protein: 22g, vitamin C: 4%
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