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Bon Appétit

Prime Rib Roast With Habanero Crema

By Ayesha Curry

5.0

(1)

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

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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