The combination of coriander, black pepper and red chilli give this succulent beef joint a fiery flavour.
Preparation time: 5 Minutes
Cooking time: 90 Minutes
¼ teaspoon each freshly ground black pepper and ground cinnamon
½ teaspoon coriander
½ red chilli, deseeded and chopped
1kg boneless prime rib roasting joint
Mixed roasted vegetables to serve
Preheat the oven to 220°C, fan 200°C, gas 7. Mix together the pepper, coriander and red chilli.
Place the beef in a roasting tin and rub the spice mix into the beef. Roast for 20 minutes, then baste with the juices.
Reduce the oven temperature to 180°C, fan 160°C, gas 4 and roast for a further 40 minutes or until cooked through, basting once. Leave to stand, covered with foil and clean tea towels for 30 minutes before carving.
Serve with a selection of roasted vegetables.