Prime Rib Roast With Habanero Crema

Directions

1. 1
   Blend chile, sour cream, cilantro, horseradish, lime juice, Worcestershire sauce, salt, and pepper in a blender until smooth.
2. 2
   Transfer to a small bowl and chill until ready to use.
3. 3
   Do ahead: Crema can be made 2 days ahead. Cover and keep chilled.
4. 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.
5. 5
   Place roast on a rimmed baking sheet. Rub with oil and season all over with salt.
6. 6
   Sprinkle spice rub over, ensuring all sides of beef are coated. Chill roast, uncovered, 8 hours.
7. 7
   Heat a dry large cast-iron skillet over medium-high; cook beef until browned, about 4 minutes per side.
8. 8
   Transfer skillet to oven and roast beef until an instant-read thermometer registers 120°–125°, about 2 hours.
9. 9
   Transfer to a cutting board and let rest 20 minutes.
10. 10
    Transfer roast to a platter; tuck bay leaves around if desired.
11. 11
    Serve sliced with habanero crema.