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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 12 |
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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.
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 |
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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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