Subj : BH&G 1940
To   : ALL
From : DAVE DRUM
Date : Fri Feb 26 2021 11:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ancho-Rubbed Prime Rib w/Grilled Papaya Butter
 Categories: Beef, Chilies, Chocolate
      Yield: 12 Servings
 
      4 lb Beef rib roast
    1/2 ts (ea) coarse salt & fresh
           - ground black pepper
      1 tb Olive oil
      2 tb Fine ground ancho chilies
           +=OR=+
      2 tb Dark chile powder
      1 tb Unsweetened cocoa powder
     12 tb Grilled Papaya Butter

MMMMM-------------------GRILLED PAPAYA BUTTER------------------------
    1/2 sm Papaya
      1 lb Salted butter
 
  PEEL AND SEED PAPAYA; cut into thick slices. Lightly
  brush slices with cooking oil. Grill papaya slices over
  medium-high heat for 5 minutes, turning once. Set aside.
  Soften 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" thick slices to
  serve. Reserve remaining papaya and papaya butter for
  another use.
  
  PRIME RIB: 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, turning roast occasionally. Cover and let
  stand 15 minutes. Cut into individual portions; top with
  Grilled Papaya Butter.
  
  Makes: 12 servings
  
  Better Homes & Gardens | May 2015
  
  MM Format by Dave Drum - 25 May 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... Swedes. They goes right savage over dill.
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