- 1 (7- to 9-lb.) 4-rib prime rib roast, trimmed
- 2 teaspoons black peppercorns
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons coriander seeds
- 1 tablespoon olive oil
- 4 teaspoons kosher salt
- Garnishes: fresh cranberries, oranges, gray sea salt
How to Make It
Preheat oven to 400°. Let roast stand at room temperature 30 minutes.
Pulse peppercorns, fennel, and coriander in a spice grinder 5 times or until coarsely ground. (Or place spices in a zip-top plastic freezer bag, and crush using a rolling pin or skillet.) Rub roast with oil, and sprinkle with salt. Press spice mixture onto all sides of roast. Place on a rack in a roasting pan.
Bake roast at 400° for 2 hours or until a meat thermometer inserted into thickest portion registers 120° to 125° (medium-rare) or to desired degree of doneness. Let stand 15 minutes to 1 hour before slicing. If desired, reserve pan drippings for Roasted Asparagus. Garnish, if desired.