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Prime Rib Roast With Habanero Crema
All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.
👥 8 Servings👤 Ayesha Curry📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●baking sheet
- ●oven
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Habanero Crema
2
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.
sour cream1 cup
3
Roast and Assembly
4
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.
5
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.
6
Transfer roast to a platter; tuck bay leaves around if desired. Serve sliced with habanero crema.
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