HARISSA PRIME RIB WITH ORANGE DATE MINT CHUTNEY

Orange Mint Date Chutney: Combine mint, parsley, orange (flesh and skin), dates and garlic in food processor; pulse until finely chopped. Add oil, vinegar, coriander and salt; pulse until well combined. Set aside. (Make-ahead: Chutney can be reserved in refrigerator for up to 2 days.) 

Place prime rib, bone-side down, on rack in small roasting pan. Combine sundried tomatoes, oil, spice blend, garlic and salt in food processor. Pulse until mixture forms a paste. Coat all the meaty portions of the roast with the paste. Let stand for at least 30 minutes before roasting. 

Roast beef in preheated 450°F oven for 20 minutes; reduce oven temperature?to 325°F. Continue to roast for an additional 1 1/2 to 2 hours or until thermometer registers 145°F for medium rare; the temperature will continue to climb as it rests (or continue to cook to desired doneness). 
Place beef on cutting board; tent with foil and rest for 20 minutes before untying from bones and carving. Serve roast with Orange Date Mint Chutney on the side. 

TIP: Although it seems unusual to include the whole Mandarin orange (skin, pith and all) to the chutney, it does add a delicious, bittersweet, tangy texture. 

For a more traditional gravy, add enough Longo’s Essentials Beef Broth to the roasting pan to cover the bottom without touching the roast and keep adding more as needed to keep pan from going dry. Pour off and skim fat from drippings. Transfer 1/2 cup skimmed drippings to saucepan, add 1/2 cup additional beef broth. Whisk in 1 cup of cold water mixed with 2 tbsp cornstarch; cook over medium heat, stirring often, until thickened. Add a splash of whipping cream just before removing from heat, if desired, to smooth out the Harissa spice notes. 

To serve a larger group, double the roast recipe, making 2 roasts to save?on roasting time.