Balsamic and Spice-Crusted Prime Rib Roast

We roast bone-in Rib Roast for added flavor. Separate the bones from the prime rib to slice and serve.

Ingredients

• 1 7-lb beef rib roast (about 3 ribs), meat cut from bone, meat and bone tied back together

• 2 tsp cracked black pepper

• 2 tsp fennel seeds

• 4 tsp yellow mustard seeds

• 4 tsp kosher salt

• 6 garlic cloves, minced

• 1 tbsp Maine-ly Drizzle 18 year Traditional Balsamic Vinegar

Herbs for garnish

Place rib roast, fat side up, in a roasting pan and let stand at room temperature 1 hr.

Heat oven to 450 degrees F with rack in lower third. With a mortar and pestle or spice grinder, crust the pepper fennel seeds, mustard seeds and salt together to break up seeds. Mix in garlic and balsamic vinegar; spread paste evenly over the entire prime rib.

Place prime rib on a rack in a roasting pan. Roast 20 min, then reduce over temperature to 325F

Roast until an instant-read thermometer inserted in center registers 125 to 130 F for medium rare, about 2 1/2 hr. Loosely tent roast with foil if top browns too quickly. Transfer to a cutting board, tent with foil and let stand 15 min before carving internal temperature will rise 5 to 10 degrees). Garnish with herbs. Serves 8 to 10