Pan-Seared Prime Rib Of Beef With Chipotle Butter
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Cooking Tip: Chipotle butter can be prepared up to 2 days in advance. Shape into a roll and wrap in plastic wrap. Refrigerate. To use, cut crosswise into thin slices.
Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
Persons
4
Serving Size
1 prime rib slice
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Notes
Cooking Tip: Chipotle butter can be prepared up to 2 days in advance. Shape into a roll and wrap in plastic wrap. Refrigerate. To use, cut crosswise into thin slices.
Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
Ingredients
- 4 fully-cooked beef 'prime' rib slices, 3/4 - 1 inch thick (8-10 oz. each)
- 1 Tbsp. butter
- Chipotle Butter
- 1/4 lb. (1 stick) butter, softened
- 2 Tbsp. minced shallots
- 1 Tbsp. minced fresh cilantro
- 1 Tbsp. minced chipotle peppers in adobo sauce
- 1 Tbsp. fresh lime juice
- 1/2 tsp. salt
Instructions
- Combine 1/4 lb. butter, shallots, cilantro, chipotle peppers, lime juice and salt in small mixer bowl; beat on high speed until light and fluffy. Set aside.
- Heat 1/2 Tbsp. 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 Tbsp. butter and remaining 2 slices beef.
- Top each beef slice with 2 Tbsp. chipotle butter.