Pan-Seared "Prime" Rib of Beef with Chipotle Butter
Total preparation and cooking time: 25 minutes
4 fully-cooked beef "prime" rib slices, 3/4 to 1 inch thick (8 to 10 ounces each)
1 tablespoon 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
Combine chipotle butter ingredients in small mixer bowl; beat on high speed until light and fluffy. Set aside.
Heat 1/2 tablespoon butter in large nonstick skillet over medium-high heat until hot. Place two beef "prime" rib slices in skillet; sear 4 to 5 minutes or until lightly browned and heated through, turning once. Transfer beef to platter; keep warm. Repeat with remaining 1/2 tablespoon butter and beef slices.
Top each beef slice with 2 tablespoons chipotle butter. Serve with remaining chipotle butter, as desired.
Makes 4 servings.
Cook's Tip: Chipotle butter can be prepared up to 2 days in advance. Shape into a roll, wrap in plastic wrap, and refrigerate. To use, cut crosswise into thin slices. Chipotle chilies in adobo sauce are dried smoked jalapeño peppers packed in piquant sauce. They can be found in the ethnic food section of large supermarkets.
Note: Fully-cooked beef "prime" rib slices may be available in individual packages or four to a package.
Nutrition information per serving: 706 calories; 38 g protein; 4 g carbohydrate; 59 g fat; 1659 mg sodium; 184 mg cholesterol; 5.0 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 4.0 mg iron; 4.5 mg zinc.
©1997-2000 National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.