Rub prime rib with freshly ground peppercorns, coriander, and fennel for a heady combination of seasonings that perfectly complements this elegant cut of meat. A garnish of fresh cranberries and oranges adds vibrant color to your table, making this dish as much a feast for the eyes as it is for the palate.
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.