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Yield
Serves : 12
© Melanie Acevedo

How to Make It

Step 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.

Step 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.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: cabalsley

Review Body: This is my go-to recipe for standing rib roast at Christmas.  The combination of the orange, coriander, and salt give the meat an outstanding flavor.  I pair with a good Cabernet with a bit of spice flavor.

Review Rating: 5

Date Published: 2017-05-06