Ancho Rubbed Prime Rib Steaks With Mango Butter Recipe 485

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ANCHO-RUBBED PRIME RIB STEAKS WITH MANGO BUTTER RECIPE - (4.8/5)



ANCHO-RUBBED PRIME RIB STEAKS WITH MANGO BUTTER Recipe - (4.8/5) image

Provided by HeatherS

Number Of Ingredients 7

Mango Butter
2 - 2-pound beef rib steaks, cut 2 to 2 1/2 inches thick
2 tablespoons ground ancho chile pepper
1 tablespoon unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

Steps:

  • Prepare Mango Butter. MANGO BUTTER: Seed and peel 1 small mango; cut into V^-inch slices. Lightly brush slices with olive oil. For a charcoal grill, grill mango on the rack of an uncovered grill directly over medium-hot coals for 5 minutes, turning once. (For a gas grill, preheat grill. Reduce heat to medium-high. Place mango on grill rack over heat. Cover and grill as above.) Chop the grilled mango. In a food processor, combine the chopped mango and 3/4 cup butter, softened. Cover and process with several on-off pulses until mango is finely chopped. Trim fat from steaks. For rub, in a bowl, combine ancho chile pepper,cocoa powder, salt, and black pepper. Brush steaks with oil. Sprinkle pepper mixture evenly over steaks; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover grill for 30 to 35 minutes for medium-rare (145°F) or 35 to 40 minutes for medium (160°F). (For a gas gill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Cut steaks into serving-size pieces. Serve with Mango Butter. Makes

RUSTIC BEEF SHORT RIBS WITH MUSTARD SAUCE RECIPE - (4.4/5)



Rustic Beef Short Ribs with Mustard Sauce Recipe - (4.4/5) image

Provided by HeatherS

Number Of Ingredients 13

6 tablespoons fat-free sour cream
1 1/2 tablespoons Dijon mustard
1 tablespoon snipped fresh chives
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 pounds boneless beef short ribs, trimmed and cut into 2-inch chunks
1 pound red potatoes, scrubbed and cut into 1-inch chunks
1 large onion, coarsely chopped
1 1/2 cups baby or baby-cut carrots
3 garlic cloves, minced
1 cup reduced-sodium beef broth
2 tablespoons Worcestershire sauce

Steps:

  • To make mustard sauce, stir together sour cream, mustard, and chives in serving bowl. Cover and refrigerate until ready to serve. Mix together flour, salt, and pepper on sheet of wax paper. Coat beef with seasoned flour, shaking off excess. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch, transferring beef to 5- or 6-quart slow cooker as it is browned. Add remaining ingredients to slow cooker. Cover and cook until meat and vegetables are tender, 4-5 hours on high or 8-10 hours on low. Serve with mustard sauce. PER SERVING (1 1/3 cups stew and 1 1/2 tablespoons mustard sauce): 325 Cal, 13 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 67 mg Choi, 441 mg Sod, 25 g Garb, 4 g Sugar, 3 g Fib, 26 g Prot, 54 mg Calc.

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  • In a small bowl combine next four ingredients (through black pepper). Brush both sides of steaks with oil. Sprinkle with pepper mixture; rub in with your fingers.
  • Prepare grill for indirect heat using a drip pan. Place steaks over drip pan. Grill, covered, over indirect medium heat 25 to 30 minutes for medium rare (145°F) or 30 to 35 minutes for medium (160°F), turning once.
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