Ancho-Rubbed Prime Rib with Grilled Papya Butter

Goldene Springer


Ancho chili peppers -- the dried version of the mildly spicy poblano -- add a zesty touch to this mouthwatering prime rib recipe.

★★★★★ 1 vote
10 Min
2 Hr 15 Min


1 - 4 lb
beef rib roast
1/2 tsp
coarse salt
1/2 tsp
freshly ground black pepper
1 Tbsp
olive oil
2 Tbsp
finely ground ancho chili peppers or dark chili powder
1 Tbsp
unsweetened cocoa powder
grilled papaya butter (see recipe below)

How to Make Ancho-Rubbed Prime Rib with Grilled Papya Butter


  • 1Rub 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.
  • 2Prepare 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 or until an instant-read thermometer inserted into thickest portion reads 155 degree F for medium doneness, turning roast occasionally. Cover and let stand 15 minutes. Cut into individual portions; top with Grilled Papaya Butter. Makes 12 servings.
  • 3Grilled Papaya Butter: Peel and seed 1/2 of a small 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 1 pound salted 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-inch-thick slices to serve. Reserve remaining papaya and papaya butter for another use.

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About Ancho-Rubbed Prime Rib with Grilled Papya Butter

Course/Dish: Beef
Collection: Butter Up The Grill
Hashtags: #grill, #BBQ, #prime, #rib