Categories: Beef

Ingredients

• 2 tbsp. black peppercorns
• 2 tbsp. coriander seeds
• 2 tbsp. Dijon
• 3 1/2 tsp kosher salt
• 4 1/4 lb. 2-rib standing beef rib roast, chine bone removed

Directions

1. Cook peppercorns and coriander seeds in a small skillet over medium, stirring occasionally, until fragrant, about 4 minutes. Remove from heat; cool 10 minutes. Coarsely crush with a mortar and pestle, or transfer to a Ziploc bag and crush with the bottom of a heavy skillet.

2. Stir together Dijon, salt and crushed spices in a small bowl. Rub mixture evenly over roast. Place roast, fat cap up, on a wire rack set inside a rimmed baking sheet lined with foil. Chill, uncovered, 8 hours or overnight.

3. Remove roast from fridge; let stand at room temp 1 hour. Preheat oven to 300. Cook roast in preheated oven until temperate reaches 120 for medium-rare, about 2 hours and 30 minutes, rotating pan after 1 hour 30 minutes. Remove from oven; discard dripping from baking sheet.

4. Increase oven temp to 500. Let roast rest while oven preheats, at least 30 minutes. Return roast to oven; cook at 500 until meat is well browned and a crust has formed, 5 to 8 minutes. Slice and serve immediately.

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