Fennel-Crusted Rib Roast
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Updated Feb 18, 2014
Crusted with aromatic spices, this beef rib eye roast makes for a special Thanksgiving dinner.
Fennel-Crusted Rib Roast
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- Prep Time 15 min
- Total 3 hr 0 min
- Servings 8
- Ingredients 6
Ingredients
- 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
Instructions
-
Step1Let 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.
-
Step2Heat 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.
Nutrition
620
Calories
23g
Total Fat
103g
Protein
0g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 620
- Total Fat
- 23g
- 0%
- Saturated Fat
- 8g
- 0%
- Sodium
- 780mg
- 0%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 103g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
15 Very Lean Meat; 1/2 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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