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Prime Rib Roast With Habanero Crema

4.1

(29)

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.

Explore Bon AppétitDinnerRoastMainNut-FreeEasyRib RoastBeefMeatHabanero ChileChileVegetableHorseradish
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Reviews (29)

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  • Nice rub and crema with great heat. I preferred the crema with half the cilantro in the recipe.

    • Anonymous

    • portland

    • 12/26/2022

  • Amazing! Great twist on classic beef rib roast. Haberno crema is out of this world. I made extra of the spice rub and think it will go great on a pork loin.

    • JLB

    • Washington, DC

    • 12/25/2021

  • The roast is delicious but the horseradish sauce is the star of the show here. The recipe makes for a lot of super fragrant spice rub and the roast gets a really nice bark on it when it's resting in the fridge. With the spice rub on the outside I didn't think the searing step actually added that much, if anything it broke up the bark that formed while resting. Going to try skipping it next time I make it.

    • Sam A

    • 12/24/2021

  • I know how to roast beef. It was the sauce I was after. Made it with my home grown fresh Thai peppers rather than a store bought habanero. Delighted with the outcome.

    • RAR

    • North Idaho

    • 12/24/2021

  • Does not make any sense!?!? It says to turn oven on at 375 and than you say to chill roast for 8 hours??? What am I missing? I really want to make this tomorrow! Thank you

    • Anonymous

    • 12/24/2021

  • So it’s a beautiful recipe with subpar instructions. Can’t wait to try part(s) or all of it. Chill, friends. After everything!!! that’s gone down the past few years, we are still here cooking and feasting with the ones we love.

    • Cissy

    • Fort Valley, Virginia

    • 12/21/2021

  • I think we can all figure out not to preheat for 8 hrs. Come on people!

    • Jane

    • Orlando, FL

    • 12/21/2021