PRIME RIB RECIPES

Pan-Seared "Prime" Rib with Chipotle Butter

4 fully-cooked beef prime rib slices, 3/4 to 1 inch thick (8 to 10 ounces each)
1 tablespoon butter

Chipotle Butter:
1/4 pound (1 stick) butter, softened
3 tablespoons minced shallots
1 tablespoon minced fresh cilantro
1 tablespoon minced chipotle peppers in adobo sauce
1 tablespoon fresh lime juice
1/2 teaspoon salt

1. Combine chipotle butter ingredients in small mixer bowl; beat until light and fluffy.
2. Heat 1/2 tablespoon butter in large nonstick skillet over medium-high heat until hot. Place two beef rib slices in skillet; sear 4 to 5 minutes or until lightly browned and heated through, turning once. Remove; keep warm. Repeat with remaining 1/2 tablespoon butter and beef slices.
3. Top beef slices with chipotle butter, as desired.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.

Hawaiian Barbecued Beef Ribs

Sweet, sticky, and finger lickin' good. Serve these beef short ribs with wedges of fresh pineapple on the side.

1 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs

1. To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.
2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.
3. When the fire is ready, position the rack 3 inches above the heat source.
4. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.
5. Place the ribs on the grill and sear for 10 minutes on each side.
6. Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.
7. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Yield: 2 2/3 cups sauce, serving 4 to 6 people.

Fiesta Beef Ribeye Steaks

4 beef ribeye or boneless top loin steaks, cut 3/4-inch thick (about 2 pounds)
2 tablespoons fresh lime juice
1/2 cup shredded Colby or Monterey Jack cheese
8 medium flour tortillas, warmed
1 cup prepared salsa

1. Sprinkle beef steaks with lime juice. Place steaks on grid over medium, ash-covered coals. Grill ribeye steaks, uncovered, 6 to 8 minutes (top loin steaks 10 to 12 minutes) for medium rare to medium doneness, turning occasionally.
2. Top steaks with cheese. Serve with tortillas and salsa.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.

 

Cajun-Style Rib-Eye Steak

Begin marinating the steaks a day ahead.

 

1 cup vegetable oil

1 onion, thinly sliced

1 tablespoon garlic powder

1 tablespoon plus 1/2 teaspoon black pepper

6 small rib-eye steaks, approximately 3 pounds

1 tablespoon paprika

1 teaspoon cayenne pepper, or to taste

1 teaspoon salt

1/2 teaspoon white pepper

1. Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture.
3. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.

Serves 6.