Fennel-Crusted Rib Roast

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

By Betty Crocker Kitchens

Updated February 18, 2014

Ingredients

beef prime rib roast (7 to 9 lb), trimmed of fat

teaspoons black peppercorns

teaspoons fennel seed

1 1/2

teaspoons coriander seed

tablespoon olive oil

teaspoons kosher (coarse or sea) salt

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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.