My F&W
quick save (...)
Coriander-Crusted Standing Rib Roast
© Melanie Acevedo

Coriander-Crusted Standing Rib Roast

  • SERVINGS: 12
  • MAKE-AHEAD
  1. 1/3 cup coriander seeds
  2. 2 1/2 tablespoons kosher salt
  3. 1 1/2 tablespoons cracked black peppercorns
  4. 3 tablespoons extra-virgin olive oil
  5. Finely grated zest of 1 orange
  6. One 7-pound beef rib roast, at room temperature
  7. 1/2 cup fresh orange juice
  1. Preheat the oven to 375°. In a spice grinder or mortar, coarsely grind the coriander with the salt and peppercorns. Transfer the spice mixture to a bowl and stir in the olive oil and orange zest to make a paste. Spread the spice paste all over the roast and set it, fat side up, on a rack in a large roasting pan. Pour the orange juice into the pan.
  2. Roast the meat for 25 minutes, then lower the oven temperature to 325° and roast for about 2 hours and 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare to medium rare. Transfer the roast to a carving board, cover loosely with foil and let rest for at least 15 minutes before carving into 1/2 -inch-thick slices.
Make Ahead The recipe can be prepared through Step 1 up to 4 hours ahead; let stand at room temperature.

Suggested Pairing

The rib roast demands a full-flavored red with some velvety tannins to check the fattiness of the meat. It's a job for a grand California Merlot.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.