ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fennel-Crusted Rib Roast

Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

Prep time 20 mins
Total time 3 hrs, 5 mins
Yield Makes 8 servings
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. 

Ingredients

  • 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

  1. Preheat oven to 400°. Let roast stand at room temperature 30 minutes.

  2. 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.

  3. 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.