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Fennel-Crusted Rib Roast
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Prep Time:
15 minutes
Total Time:
3 hours
Spice-crusted beef rib eye roast, perfect for a festive Thanksgiving feast.
Ingredients:
  • 1 beef prime rib roast (7 to 9 lb), trimmed of fat
  • 2 teaspoons black peppercorns
  • 2 teaspoons fennel seed
  • 1 1/2 teaspoons coriander seed
  • 1 tablespoon olive oil
  • 4 teaspoons kosher (coarse or sea) salt
Instructions:
  • Allow the beef to rest at room temperature for 30 minutes. In a spice grinder, pulse peppercorns, fennel seed, and coriander seed until coarsely ground. Alternatively, place the spices in a resealable freezer bag and crush them with a rolling pin or meat mallet. Brush the beef with oil and season with salt. Coat the beef on all sides with the prepared spice mixture. Transfer the beef to a rack in a shallow roasting pan.
  • Preheat oven to 400°F and insert an ovenproof meat thermometer into the thickest part of the beef without touching the bone. Roast uncovered for 1 hour 30 minutes to 2 hours, or until meat reaches your preferred doneness (140°F for medium-rare, 155°F for medium). Loosely cover with foil and let it rest for 15 minutes before serving.

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