Prime Rib with Roasted Vegetables

By EdieK

This meal is delicious, break out the red wine. Instead of the sauce, I sometimes make gravy or just serve it with horseradish. A nice Sunday dinner.

Ingredients

• 2 - 2 1/2 - lb prime rib roast
• Olive oil
• 1 TBSP Montreal steak spice
• Assorted vegetables (potatoes, carrots, parsnips etc. cut in chunks)
• 1/2 cup mayonnaise or sour cream
• 1 TBSP Dijon mustard
• 1 tsp minced garlic and dried thyme

Preparation

Step 1

Bring beef to room temperature. Preheat oven to 475F. Place beef in a wide, shallow roasting pan. Rub all over with oil. Sprinkle with steak spice and rub in. Roast, uncovered, for 15 min. Meanwhile, prepare vegetables. Toss with oil. After 15 min. of roasting, scatter vegetables around meat. Reduce temperature to 350F. Continue roasting until a thermometer inserted in thickest part of meat reads 135F for medium rare, 45 - 65 min. Count on 20 - 25 min. a lb for medium rare. Let roast stand 10 min. before slicing. In a bowl, stir mayo with Dijon, garlic and thyme to serve with meat.