OVEN PRIME RIB ROAST RUB RECIPES RECIPES

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PRIME RIB ROAST WITH HABANERO CREMA RECIPE | BON APPéTIT



Prime Rib Roast With Habanero Crema Recipe | Bon Appétit image

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Provided by Ayesha Curry

Yield 8 Servings

Number Of Ingredients 18

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

Steps:

  • 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.
  • 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.
  • 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.
  • Transfer roast to a platter; tuck bay leaves around if desired. Serve sliced with habanero crema.

PRIME RIB ROAST WITH HABANERO CREMA RECIPE | BON APPéTIT



Prime Rib Roast With Habanero Crema Recipe | Bon Appétit image

All the flavors of Ayesha Curry’s mom’s braised oxtails, repackaged as a festive prime rib roast.

Provided by Ayesha Curry

Yield 8 Servings

Number Of Ingredients 18

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

Steps:

  • 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.
  • 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.
  • 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.
  • Transfer roast to a platter; tuck bay leaves around if desired. Serve sliced with habanero crema.

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