You may also like
Categories:
berries black peppercorns yellow mustard seeds coriander seeds cumin seeds kosher salt Meat yogurt horseradish ginger freshly ground black pepper sugar
Viewed: 39 - Published at: 8 years agoIngredients
- 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
Method
- Put the allspice berries in a spice grinder and finely grind.
- Pass through a fine strainer into a bowl.
- Put the coarse bits in the strainer back in the grinder.
- Add the peppercorns and coarsely grind.
- Transfer to the bowl.
- Coarsely grind the mustard seeds and add to the bowl.
- Coarsely grind the coriander and then the cumin seeds; add to the bowl.
- Stir the 3 tablespoons of salt into the spices.
- Rub the spice blend all over the meat.
- Cover the roast and refrigerate overnight.
- Put a large roasting pan in the middle of the oven and preheat the oven to 375.
- Let the rib roast stand at room temperature for 30 minutes.
- Season the roast with salt and place it in the hot roasting pan, fat side down.
- Roast for 30 minutes.
- Turn the roast over and roast at 350 for about 3 hours, rotating the pan 2 or 3 times.
- The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 for medium-rare.
- Transfer the roast to a carving board to rest for about 20 minutes.
- Meanwhile, in a bowl, stir the yogurt with the horseradish, ginger, black pepper and sugar and season with salt.
- Refrigerate the raita until 20 minutes before serving.
- Carve the roast and serve with the raita.
