Spiced Coriander and Mustard-Crusted Rib Roast of Beef Recipe

Name: Spiced Coriander and Mustard-Crusted Rib Roast of Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon allspice berries; 3 tablespoons black peppercorns; 3 tablespoons yellow mustard seeds; 3 tablespoons coriander seeds; 2 tablespoons cumin seeds; 3 tablespoons kosher salt, plus more for seasoning; One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat; 2 cups plain Greek yogurt; 1/4 cup plus 2 tablespoons drained horseradish; 2 tablespoons grated fresh ginger; 1 tablespoon freshly ground black pepper; 1 teaspoon sugar

Servings: persons

1 tablespoon allspice berries
3 tablespoons black peppercorns
3 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
3 tablespoons kosher salt, plus more for seasoning
One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
2 cups plain Greek yogurt
1/4 cup plus 2 tablespoons drained horseradish
2 tablespoons grated fresh ginger
1 tablespoon freshly ground black pepper
1 teaspoon sugar

1
Put the allspice berries in a spice grinder and finely grind.
2
Pass through a fine strainer into a bowl.
3
Put the coarse bits in the strainer back in the grinder.
4
Add the peppercorns and coarsely grind.
5
Transfer to the bowl.
6
Coarsely grind the mustard seeds and add to the bowl.
7
Coarsely grind the coriander and then the cumin seeds; add to the bowl.
8
Stir the 3 tablespoons of salt into the spices.
9
Rub the spice blend all over the meat.
10
Cover the roast and refrigerate overnight.
11
Put a large roasting pan in the middle of the oven and preheat the oven to 375.
12
Let the rib roast stand at room temperature for 30 minutes.
13
Season the roast with salt and place it in the hot roasting pan, fat side down.
14
Roast for 30 minutes.
15
Turn the roast over and roast at 350 for about 3 hours, rotating the pan 2 or 3 times.
16
The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 for medium-rare.
17
Transfer the roast to a carving board to rest for about 20 minutes.
18
Meanwhile, in a bowl, stir the yogurt with the horseradish, ginger, black pepper and sugar and season with salt.
19
Refrigerate the raita until 20 minutes before serving.
20
Carve the roast and serve with the raita.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon allspice berries, 3 tablespoons black peppercorns, 3 tablespoons yellow mustard seeds, 3 tablespoons coriander seeds, and more.

Yes, Spiced Coriander and Mustard-Crusted Rib Roast of Beef falls under the Meat & Poultry 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.

Spiced Coriander and Mustard-Crusted Rib Roast of Beef

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