Name: Prime Rib Roast With Habanero Crema
Yield: 8 Servings
Ingredients: 1 habanero chile, seeds removed, finely chopped; 1 cup sour cream; ½ cup cilantro leaves with tender stems; 2 Tbsp. drained prepared horseradish; 1 Tbsp. fresh lime juice; 1 Tbsp. Worcestershire sauce; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ½ tsp. freshly ground black pepper; ¼ cup fennel seeds; ¼ cup garlic powder; 2 Tbsp. caraway seeds; 2 Tbsp. dried thyme; 2 Tbsp. smoked paprika; 2 Tbsp. black peppercorns; 1 7-lb. bone-in prime rib roast, chine bone removed, fat trimmed to ¼", tied with kitchen twine; 2 Tbsp. grapeseed or vegetable oil; 2 Tbsp. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt Fresh bay leaves (for serving; optional); A spice mill or mortar and pestle

Prime Rib Roast With Habanero Crema recipe

Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.

This festive recipe is inspired by the braised oxtails that actor and cookbook author Ayesha Curry’s mom served at Sunday dinners: It has all the same flavors but repackaged into a prime rib roast. Be sure to rest the meat before slicing for maximum juiciness and tenderness.

What you’ll need

Blender
$40 At Amazon
Mortar and Pestle
$30 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$35 At Amazon

Recipe information

Yield
8 Servings

Ingredients

Habanero Crema

1 habanero chile, seeds removed, finely chopped

1 cup sour cream

½ cup cilantro leaves with tender stems

2 Tbsp. drained prepared horseradish

1 Tbsp. fresh lime juice

1 Tbsp. Worcestershire sauce

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½ tsp. freshly ground black pepper

Roast and Assembly

¼ cup fennel seeds

¼ cup garlic powder

2 Tbsp. caraway seeds

2 Tbsp. dried thyme

2 Tbsp. smoked paprika

2 Tbsp. black peppercorns

1 7-lb. bone-in prime rib roast, chine bone removed, fat trimmed to ¼", tied with kitchen twine

2 Tbsp. grapeseed or vegetable oil

2 Tbsp. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt Fresh bay leaves (for serving; optional)

Special Equipment

A spice mill or mortar and pestle

Preparation

Habanero Crema
Step 1
Blend chile, sour cream, cilantro, horseradish, lime juice, Worcestershire sauce, salt, and pepper in a blender until smooth. Transfer to a small bowl and chill until ready to use.
Do Ahead: Crema can be made 2 days ahead. Cover and keep chilled.
Roast and Assembly
Step 2
Place a rack in middle of oven and preheat to 325°. Coarsely grind fennel seeds, garlic powder, caraway seeds, thyme, paprika, and peppercorns in a spice mill or with a mortar and pestle. Place roast on a rimmed baking sheet. Rub with oil and season all over with salt. Sprinkle spice rub over, ensuring all sides of beef are coated. Chill roast, uncovered, 8 hours.
Step 3
Heat a dry large cast-iron skillet over medium-high; cook beef until browned, about 4 minutes per side. Transfer skillet to oven and roast beef until an instant-read thermometer registers 120°–125°, about 2 hours. Transfer to a cutting board and let rest 20 minutes.
Step 4
Transfer roast to a platter; tuck bay leaves around if desired. Serve sliced with habanero crema.

TagsBon Appétit Dinner Main Nut Free Roast Easy Rib Roast Beef Meat Habanero Chile Chile Vegetable Horseradish Herbs & Spices

Recipe information

Ingredients

Habanero Crema

Roast and Assembly

Special Equipment

Preparation

Habanero Crema

Step 1

Roast and Assembly

Step 2

Step 3

Step 4

Recipe notes