Balsamic and Spice-Crusted Prime Rib Roast
Lunch - Brunch - Dinner
- 1 7-lb beef rib roast (about 3 ribs), meat cut from bone, meat and bone tied back together
- 2 tsp cracked black pepper
- 2 tsp fennel seeds
- 4 tsp yellow mustard seeds
- 4 tsp kosher salt
6 garlic cloves, minced
1 tbsp Maine-ly Drizzle 18 year Traditional Balsamic Vinegar
Herbs for garnish
Place rib roast, fat side up, in a roasting pan and let stand at room temperature 1 hr.
Heat oven to 450 degrees F with rack in lower third.
With a mortar and pestle or spice grinder, crust the pepper fennel seeds, mustard seeds and salt together to break up seeds. Mix in garlic and balsamic vinegar; spread paste evenly over the entire prime rib.
Place prime rib on a rack in a roasting pan. Roast 20 min, then reduce over temperature to 325F
Roast until an instant-read thermometer inserted in center registers 125 to 130 F for medium rare, about 2 1/2 hr.
Loosely tent roast with foil if top browns too quickly. Transfer to a cutting board, tent with foil and let stand 15 min before carving internal temperature will rise 5 to 10 degrees). Garnish with herbs.