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Prime Rib Roast With Habanero Crema

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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.

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What you’ll need

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

  1. 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.

  2. 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 AppétitDinnerMainNut FreeRoastEasyRib RoastBeefMeatHabanero ChileChileVegetableHorseradishHerbs & Spices
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