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Fennel-Crusted Rib Roast

Crusted with aromatic spices, this beef rib eye roast makes for a special Thanksgiving dinner.

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  • Prep Time 15 min
  • Total Time 3 hr 0 min
  • Servings 8

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

Directions

  • 1 Let beef stand at room temperature 30 minutes. Meanwhile, in spice grinder, crush peppercorns, fennel seed and coriander seed until coarsely ground. (Or place spices in resealable freezer bag and crush with rolling pin or meat mallet.) Rub beef with oil; sprinkle with salt. Press spice mixture on all sides of beef. Place on rack in shallow roasting pan.
  • 2 Heat oven to 400°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Roast uncovered 1 hour 30 minutes to 2 hours or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.

EXPERT TIPS

Expert Tips

Fresh cranberries, oranges and gray sea salt make a pretty garnish for this beef roast

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
,
% Daily Value
Total Fat
23g
23%
(Saturated Fat
8g,
8%
),
Sodium
780mg
780%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
),
Protein
103g
103%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
15 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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