这个节日食谱由炖oxt启发ails 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
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Blender
$45 At Amazon
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Mortar and Pestle
$24 At Amazon
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Instant-Read Thermometer
$35 At Thermoworks
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Cast Iron Skillet
$30 At Amazon
Ingredients
8 Servings
Habanero Crema
Roast and assembly
special equipment
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.
How would you rate Prime Rib Roast With Habanero Crema?
Leave a Review
Reviews (1)
Back to TopDelicious- a good recipe outside of the traditional herb/wine recipes. I made half portion of dry rub as I only had two rib roast. It made a lot with enough leftover for some later meat rub. Creama was great - some heat but completely tempered by the sour cream so don’t be nervous about the habanero. Only thing I didn’t do was brown the roast…I started but at medium heat, it started to burn the spices as recipe called for dry skillet. I stopped at 2 minutes each side and then propped it on the ribs to roast in the pan. My cook time was basically two hours to 123 degrees (from refrigerator cold.) I let rest for 25 minutes and it rose (tented) to 140-143ish, so I’d pull it out at 120 to get to 135 med rare when I make it again.
C
The Wilds of NJ
4/8/2023
This was the most amazing Prime Rib I have ever enjoyed. I prepared this for Valentine’s Day dinner. No restaurant has ever served a more satisfying dinner than this. I’m grateful for this recipe. A most excellent Habanero sauce complimented the Prime Rib. This will be my “go to” when I prepare Prime Rib again.
Ron Lancaster
Charlotte, North Carolina
2/27/2023
