Coriander-Crusted Standing Rib Roast – a delicious recipe with coriander seeds, kosher salt, cracked black, extra-virgin olive oil, orange, orange juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 375.
2
In a spice grinder or mortar, coarsely grind the coriander with the salt and peppercorns.
3
Transfer the spice mixture to a bowl and stir in the olive oil and orange zest to make a paste.
4
Spread the spice paste all over the roast and set it, fat side up, on a rack in a large roasting pan.
5
Pour the orange juice into the pan.
6
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.
7
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.
115
kcal
Calories
11
g
Fat
4
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup coriander seeds, 2 1/2 tablespoons kosher salt, 1 1/2 tablespoons cracked black peppercorns, 3 tablespoons extra-virgin olive oil, and more.
Yes, Coriander-Crusted Standing Rib Roast falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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