Name: Prime Rib Roast With Habanero Crema
Yield: 8 Servings
Ingredients: 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; 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); A spice mill or mortar and pestle

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

Blender
$40 At Amazon
Mortar and Pestle
$24 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$30 At Amazon

Recipe notes