Seed Crusted Buffalo Rib Roast
|Center cut buffalo rib roast||9 Pound (1 In Number)|
|Anise seed||2 Teaspoon|
|Coriander seeds||2 Teaspoon|
|Fennel seeds||2 Teaspoon|
|Mustard seeds||2 Teaspoon|
|Celery seeds||1 Teaspoon|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Regular strength beef broth||1 Cup (16 tbs)|
Rinse roast and pat dry.
Neatly trim any excess fat from roast.
Then remove heavy silver-colored membrane (if present) that covers meat: slip a thin, sharp knife under membrane at 1 end of roast to free a portion, then use this flap to hold membrane taut as you slide knife under it.
If desired, also cut cartilage from between rib bones down to meat to give roast a decorative look (trimmings have a little coarse-textured meat you can use for stock).
To keep roast compact as it cooks, tie it snugly with cotton string between each rib.
Set roast, meat side up, on a rack in a 10- by 15-inch rimmed baking pan.
Using a mortar and pestle, coarsely crush anise, coriander, fennel, mustard, and celery seeds.
Pat crushed seeds onto roast.
Roast, uncovered, in a 450° oven for 15 minutes.
Reduce oven temperature to 300° and continue to roast until a meat thermometer inserted in thickest part of meat (not touching bone) registers 130°F for rare; do not overcook.
Allow about 16 minutes per pound (untrimmed weight), or about 2 hours total for a 7 1/2-pound roast.
Transfer roast to a platter and let rest in a warm place for 15 minutes, then snip strings free and remove them.
Meanwhile, skim and discard any fat from drippings.
Add wine and broth to pan and bring to a boil, stirring to scrape browned bits free.
Boil over high heat, uncovered, until reduced to 1 1/4 cups; stir often.
Pour into a small bowl.