Fennel-Crusted Rib Roast

Fennel-Crusted Rib Roast
Photo by Beth Dreiling Hontzas


  • 1 (7- to 9-lb.) 4-rib prime rib roast, trimmed
  • Garnishes: fresh cranberries, oranges, gray sea salt
  • 1 ½ teaspoons coriander seeds
  • 2 teaspoons black peppercorns
  • 4 teaspoons kosher salt
  • 2 teaspoons fennel seeds
  • 1 tablespoon olive oil

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 ...

View full recipe at My Recipes


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