Smoked Prime Rib of Beef with Three-Chile Rub

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Serve the prime rib slices with the Creamy Horseradish Sauce in the sandwich recipe, below. I also recommend garlic mashed potatoes, sauteed mushrooms, and steamed asparagus in a lemon aioli sauce.


Ingredients

 

  • The Three-Chile Rub
  • 3 tablespoons ground ancho chile
  • 2 teaspoons ground chile de arbol
  • 2 teaspoons ground chipotle chile
  • 2 teaspoons dried oregano, Mexican preferred
  • 2 teaspoons onion salt
  • 1 teaspoon ground cumin
  • 1 teaspoon powdered garlic

 

 

Instructions

The Roast:

1 (8-10 pound) prime rib of beef, tied

To make the rub, combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. (The yield is approximately 2/3 cup.)

Follow the directions for rubbing and smoking as described in the text, above.

Grilled Prime Ribs with Chipotle BBQ Sauce

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Because this is my favorite barbecue sauce, the recipe makes much more than you will need for the three or four ribs from one roast. Simply divide the remaining sauce into 3/4 cup measurements and freeze until needed again. And because the ribs are already cooked, the time on the grill is very short. Serve with coleslaw and oven-baked french fries.

Ingredients

For the Chipotle BBQ Sauce:

•    3 dried chipotle chiles (or more, to taste)
•    1 cup boiling water
•    1 1/2 tablespoons vegetable oil
•    1 medium onion, chopped fine
•    2 cloves garlic, minced
•    2 red bell peppers, quartered, seeds removed
•    2 onions, sliced thickly
•    3 tomatoes, cut in half
•    2 cups ketchup
•    1/4 cup Worcestershire sauce
•    1/4 cup red wine vinegar
•    1/4 cup brown sugar

For the Ribs:

•    3 or 4 smoked prime ribs, cut from the roast and separated

Instructions

For the Chipotle BBQ Sauce:

To make the sauce, in a bowl, combine the chipotle chiles with boiling water and soak for 30 minutes or more to soften. Chop the chipotles finely. In a medium saucepan, heat the oil and sauce the onion. After the onion is translucent, add the garlic and continue to sauce for 2 minutes.

To roast the bell peppers, onions, and tomatoes, place them on the grill over a medium fire and grill until they are soft and slightly blackened. Remove, peel, and chop the vegetables.

In a large sauce pan, combine all the ingredients and bring the mixture to a low boil over a medium heat. Reduce the heat and simmer for 20 minutes. Let the mixture cool and puree in a blender or food processor until smooth. You can thin the mixture with water if you so desire. (The yield is about 4 cups and the heat scale is medium.)

For the Ribs:

To grill the ribs, heat the grill to medium-hot. Place the ribs on the grill and cook for about 5 minutes, turning frequently to avoid flare-ups from the fat in the ribs. Brush the BBQ sauce over the ribs and cook for another 2 minutes, taking care that the sauce does not burn. Transfer to a platter and serve additional sauce on the side.

Prime Beef Sub Sandwich with Creamy Horseradish Sauce

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Here is another incredibly easy but tasty way to use the leftover prime rib meat. Of course, you can add plenty of other ingredients to this sandwich, like onions, lettuce, tomatoes, green chile, and cheese, but the meat is so flavorful that it can stand alone with just the horseradish sauce.

Ingredients

Creamy Horseradish Sauce:

  • 2/3 cup sour cream
  • 1/4 cup fresh or prepared commercial horseradish
  • 2 green onions, finely chopped
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon chopped fresh dill weed


The Sandwich:

  • 4 thin slices prime rib meat
  • 1 sub sandwich roll
  • Lettuce and sliced tomatoes (optional)
  • Salt and freshly ground black pepper to taste


Instructions

To make the sauce, combine all of the ingredients in a bowl and stir until well mixed. Allow the mixture to sit for 15 to 20 minutes to blend the flavors. (The yield is 2/3 cup.)

To make the sandwich, spread the sauce over the two slices of bread, lay the slices of prime rib meat over one of the slices, add salt and pepper to taste, and top with the other bread slice.

Suban-Ick sauce

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‘This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. ‘

Ingredients

•    3/4 cup water
•    30 plum tomatoes, halved
•    1 medium onion
•    1 large potato, peeled and quartered
•    1 large chayote squash, peeled and quartered
•    4 medium tomatillos, husked and chopped
•    6 red bell peppers, stemmed and seeded
•    2 cayenne chiles, seeds and stems removed
•    1 pasilla chile, seeds and stem removed
•    1 chile piquin, seeds and stem removed
•    1 guajillo chile, seeds and stem removed
•    3 chiltepin chiles (add more for extra heat)
•    3 bay leaves
•    2 sprigs fresh thyme
•    1/3 teaspoon powdered annatto seeds (achiote)
•    Salt and pepper to taste

Instructions

To make the sauce, in a large pot over medium high heat, combine all of the ingredients except the annatto. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are cooked, about 30 minutes. Remove the pot from the heat and allow it to cool. In a separate bowl, add just enough water to make a thick paste of the annatto powder then add that to the rest of the mix. Working in batches, blend in a food-processor and reserve.

Pork in Adobado Sauce

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Note that this delicious recipe requires advance preparation.

Ingredients

•    2 pounds tomatoes, halved and seeded
•    10 cloves garlic
•    1 medium onion
•    2 teaspoons red chile powder
•    Salt and freshly ground black pepper, to taste
•    1 teaspoon ground cumin, or more, to taste
•    1/4 teaspoon ground allspice
•    1/4 teaspoon oregano
•    White vinegar, to taste
•    6 pork chops or beef steaks

Instructions

Preheat the broiler.

Arrange the tomatoes, garlic cloves and onion on baking sheet and broil 5 to 10 minutes, turning frequently, until the vegetables are softened and slightly charred around the edges. In a large bowl, combine the roasted vegetables with the rest of the ingredients, except the white vinegar.

Working in batches, process the mixture in a food processor. Do not puree, but pulse until the mixture resembles a thick, chunky sauce. Add the white vinegar to tasted.

Put the pork chops or beef steaks in a large, shallow dish and pour the sauce over them. Cover the dish with plastic wrap and refrigerate overnight or up to three days, as they do in Guatemala.

One hour prior to serving, preheat a grill to high heat. Remove the meat from the sauce, wiping away any chunks and grill to your desired level of doneness.