Holiday Prime Rib with Coriander-Mustard Crust

December 2, 2017
Holiday Prime Rib with Coriander-Mustard Crust

Prime Rib with Coriander-Mustard Crust

A special occasion prime rib perfect for holiday entertaining
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 12 servings


  • 1/3 cup coriander seeds
  • 1 tablespoon brown mustard seeds
  • 1 teaspoon juniper berries
  • 2 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons black peppercorns
  • 4 tablespoons olive oil
  • Finely grated zest of 1 orange
  • One 7 pound standing rib roast, at room temperature
  • 1/2 cup fresh orange juice


  • Preheat oven to 375 degrees. In a mortar, coarsely grind the coriander, mustard, juniper berries, salt and peppercorns. Transfer the spice mixture to a small bowl and stir in the olive oil and orange zest. Spread the spice paste all over the roast and set the meat, fat side up, on a rack in a large nonstick roasting pan. Pour the orange juice into the pan.
  • Roast the meat for 25 minutes, then lower the oven temperature to 325 degrees and roast for about 2 hours and 45 minutes, or until an instant-read thermometer inserted in the center of the roast registers 130-135 degrees for medium-rare. Transfer the roast to a carving board, cover loosely with foil and let rest 15 minutes before carving into ½-inch thick slices.


Copyright 2017 Colleen Topper All Rights Reserved