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Coriander-Crusted Standing Rib Roast

Ingredients: 1/3 coriander seeds 2 1/2 kosher salt 1 1/2 cracked black peppercorns 3 Tablespoon(s) extra-virgin olive oil 1 orange(s) 7 beef rib roast 8 Tablespoon(s) fresh orange juice Directions: Preheat oven to 375 degrees. In a spice grinder or mortar, coarsely grind the coriander with the salt and peppercorns. Transfer the spice mixture to a bowl and stir in the olive oil and the finely-grated zest of the orange to make a paste. Spread the spice paste all over the roast and set it, fat side up, on a rack in a large 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 20 minutes longer, or until an instant-read thermometer registers 125 degrees for rare to medium rare. 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. Make ahead: The recipe can be prepared ahead up to 4 hours before roasting; let stand at room temperature.
Scalloped Tomatoes and Artichoke Hearts 1 Can(s) (2 lbs. 3 ounces) whole plum tomatoes 1 Can(s) (14 ounces) artichoke hearts 1/2 Cup(s) finely chopped onion 2 Tablespoon(s) finely chopped shallots 1/4 Pound(s) butter 1/2 Teaspoon(s) basil 2 Teaspoon(s) sugar Directions: Preheat oven to 325 degrees. Butter a shallow earthenware or other casserole. Drain tomatoes and artichokes; rinse artichokes in water, and quarter. Saute onions and shallots in butter until tender. Add tomatoes, artichokes, and basil; heat 2 or 3 minutes, stirring gently. Season with sugar, salt and pepper. Turn into prepared casserole and bake at 325 degrees for 10 to 15 mintues or until vegetables are heated through.
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