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Holiday table with medium-rare prime rib roast sliced with person adding a dollop of jalapeno crema.
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Prime Rib with Jalapeño Crema & Roasted Maple Brussels ‘n Carrots

Prep Time20 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Prime Rib Roast
Servings: 6 servings

Ingredients

Jalapeño Crema

  • 1 cup sour cream
  • 1 large jalapeño, minced
  • 1/2 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • Juice of 1/2 a lime
  • 2 dashes hot sauce
  • Salt and pepper

Roasted Maple Brussels ‘n Carrots

  • 1 lb. Brussels sprouts, blanched in salted water for 2 minutes and halved
  • 3 large carrots, peeled, cut into 2” pieces on the bias, and blanched for 5 minutes
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Pinch crushed red pepper
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1 teaspoon sherry vinegar

Prime Rib

Instructions

Jalapeño Crema

  • Add olive oil to a small saucepan and bring to medium heat.
  • Add jalapeños, onions, and garlic to pan, sauté for 1 minute, add a pinch of salt and pepper, and sauté for an additional minute.
  • Cool to room temperature, then place in a food processor and blend until finely minced.
  • Add remaining ingredients into food processor and blend until thoroughly combined; season to taste with salt and pepper.

Roasted Maple Brussels ‘n Carrots

  • Preheat oven to 450 degrees Fahrenheit.
  • On a large baking sheet, place blanched and halved Brussels sprouts, blanched and cut carrots, garlic, salt, pepper, crushed red pepper, and olive oil and toss.
  • Place in oven and cook for 10 minutes, toss and flip, then place back in oven.
  • Cook another 5 to 10 minutes until charred to desired brownness.
  • Remove from oven and toss with maple syrup and sherry vinegar, season to taste with salt and pepper.

Prime Rib

  • Thaw prime rib in refrigerator for 48 hours.
  • In a small bowl, whisk dry seasonings together.
  • Remove from refrigerator, pat dry on all sides with paper towel, rub with 1/3 cup grapeseed oil, and season generously all over with dry seasonings.
  • Allow roast to come to room temperature over about 30 minutes.
  • Preheat oven to 250 degrees Fahrenheit.
  • In a large cast iron-pan, add remaining grapeseed oil and bring to medium-high heat.
  • Sear roast on all sides until golden brown all over, about 2 to 3 minutes per side.
  • Place seared prime rib roast on a wire rack-lined sheet pan and place in the preheated oven.
  • Cook until internal temperature is 10 degrees below desired cooking doneness – about 1 hour 30 minutes for recommended medium-rare doneness. Use Omaha Steaks roast cooking chart to determine cooking time for your preferred doneness.
  • Allow to rest for 15-20 minutes before slicing.
  • Serve with jalapeño crema and roasted vegetables.