Pistachio & Coriander Crusted Prime Rib Roast

A slow roasted prime rib on Christmas bring a specialness to the dinner table. I remember the first time making it, how nervous I was, it took so long. I think in part because I kept opening the oven and checking its' temperature, lol. By the time the oven had warmed itself back up, I was checking it again, a roller coaster ride of uneven oven temperatures, a roast does not like. A prime rib roast has a perfect Christmas dinner feeling to it, as the evening becomes dark, the tree is lit, Christmas songs are played in the background and the ooos and ahhhs as the prime rib emerges from the oven. It's a truly memorable feast, once a year. As funny as it sounds, I remember the years not having it, the vegetarian years, the year I made ham (fantasizing it was prime rib, lol) and the year that I don't count because I cooked it way too long, where it was all grey inside, as my mood on the outside. I hate ruining anything in the kitchen, especially, a special dinner but there was no saving it, except lots of gravy and having it for leftovers in sandwiches. I've always made it as most cook books suggest with salt and pepper, served with a horseradish sauce but adding pistachios, nutmeg and coriander adds a delicious crust to the roast and gives it another level of richness. It's a nice variation for anyone looking for a twist on the classic. Enjoy!

For the roast:

• 1 4-pound prime rib roast with bone, at room temperature
• 1/4 cup raw pistachios, crushed very fine
• 1/4  heaping teaspoon whole coriander seeds, crushed and chopped
• pinch cinnamon
• freshly grated nutmeg
• fresh ground  black pepper
• sea salt

For the horseradish-pistachio sauce:

• 8 oz. heavy cream
• 1/4 cup home style prepared horseradish in a jar, usually found in the refrigerator section, squeezed dry, reserving the liquid
• 1 tablespoon of the pistachio mixture

Combine the pistachios, coriander seeds, nutmeg, cinnamon, salt and pepper. Adjust the seasonings as needed. (A nice amount of nutmeg really stands up to the flavors of the roast.) Salt and pepper the entire roast. On a separate plate, lightly score the fatty part of the roast and pack on most of the pistachio mixture. (Reserving 1 tablespoon, plus some for garnish, for the horseradish pistachio sauce.) You really want to pack it on and then move it to a heavy bottomed roasting pan. Roast in a pre-heated 325 degree oven, averaging 20-25 minutes per pound, with 20 minutes for rare and moving up to well-done. (To be sure, use a meat thermometer to check for doneness.) Let your roast rest an average of 5 minutes per pound, loosely covered with aluminum foil. In the mean time, combine the heavy cream, horseradish and pistachio mixture, adjusting the seasoning with extra salt, pepper and the reserved liquid from the horseradish. You can always serve horseradish on the side so everyone can help themselves in making their sauces spicier. Garnish with the reserved pistachio mixture. Serves 4