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Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine Photo by: Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

Fennel-Crusted Rib Roast

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.

 

Southern Living DECEMBER 2009

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • Total:3 Hours, 5 Minutes

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

Preparation

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.

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Fennel-Crusted Rib Roast recipe

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