Fennel-Crusted Rib Roast

• 1 (7- to 9-lb.) 4-rib prime rib roast, trimmed
• 2 teaspoons black peppercorns
• 2 teaspoons fennel seeds
• 1 1/2 teaspoons coriander seeds
• 1 tablespoon olive oil
• 4 teaspoons kosher salt
• Garnishes: fresh cranberries, oranges, gray sea salt

1. Preheat oven to 400u0b0. Let roast stand at room temperature 30 minutes.
2. Pulse peppercorns, fennel, and coriander in a spice grinder 5 times or until coarsely ground. (Or place spices in a zip-top plastic freezer bag, and crush using a rolling pin or skillet.) Rub roast with oil, and sprinkle with salt. Press spice mixture onto all sides of roast. Place on a rack in a roasting pan.
3. Bake roast at 400u0b0 for 2 hours or until a meat thermometer inserted into thickest portion registers 120u0b0 to 125u0b0 (medium-rare) or to desired degree of doneness. Let stand 15 minutes to 1 hour before slicing. If desired, reserve pan drippings for Roasted Asparagus. Garnish, if desired.

prime, black peppercorns, fennel seeds, coriander seeds, olive oil, kosher salt, fresh cranberries

Taken from www.myrecipes.com/recipe/fennel-crusted-rib-roast (may not work)