||cup olive oil|
|3||Tbsp red wine vinegar|
||tsp chili flakes|
|3||Tbsp fresh mint|
|3||Tbsp fresh basil|
|3||Tbsp fresh cilantro|
|3-4||bone CO-OP Standing Rib Roast (about 8 ½ lbs), frenched and tied|
|1||Tbsp fennel seeds|
|1||Tbsp coriander seeds|
|3||Tbsp black peppercorns|
Serves: 8 to 10
Preparation time: 20 minutes
Total time: 2 hours
Place olive oil, vinegar, garlic and chili flakes into blender on high speed. Add herbs and blend on medium speed for 1 minute, stopping and scraping down the sides of the blender a few times to puree the herbs. Refrigerate until ready to use.
Take roast out of fridge 1 ½ hours before cooking so it reaches room temperature.
Pre-heat oven to 450°F. Put fennel, coriander and peppercorns into a spice mill, mortar or blender. Grind spices to medium coarseness.
Place rib roast on a tray and season with salt, rubbing it into the meat. Coat roast with spice mix, covering all sides and around the bones.
Transfer roast to a wire rack, positioned so bones are vertical. Roast uncovered for 15 minutes.
Reduce oven temperature to 350°F. Cook uncovered 50 to 60 minutes. Near the end of the cooking time, use a meat thermometer to check the internal temperature. Remove roast when it reaches 145°F for medium rare.
Cover and let rest 30 minutes (it will continue to cook as it rests). Slice and serve with chimichurri sauce on the side.