One-Pan Prime Rib & Roasted Vegetables

Try this delicious One-Pan Prime Rib and Roasted Vegetables recipe. These vegetables are roasted alongside the prime rib and soak up all of the amazing flavors!

Prime rib and roasted vegetables.
Photo by Johanna S.
Prime rib and roasted vegetables.
Prime rib and roasted vegetables.

PREP TIME

15

minutes

TOTAL TIME

250

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

250

minutes

SERVINGS

8

servings

Ingredients

  • 1 (7-pound) 1

    (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4 inch

  • Kosher salt and pepper

  • Vegetable oil

  • 2 pounds 2

    pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces

  • 1 pound 1

    pound parsnips, peeled, sliced 1/2 inch thick on bias

  • 1 pound 1

    pound Brussels sprouts, trimmed, halved

  • 1 1

    red onion, halved and sliced through root end into 1/2-inch wedges

  • 2 teaspoons 2

    teaspoons fresh thyme, minced

Directions

Using sharp knife, cut through roast fat cap in 1-inch crosshatch pattern, being careful not to cut into meat. Rub 2 tablespoons salt over entire roast and into crosshatch. Transfer to large plate and refrigerate, uncovered, for at least 24 hours or up to 96 hours. Adjust oven rack to lower-middle position and preheat oven to 250°F. Season roast with pepper and arrange, fat side up, on V-rack set in large roasting pan. Roast until meat registers 115°F for rare, 120°F for medium-rare, or 125°F for medium, 3 to 3 1/2 hours. Transfer V-rack with roast to carving board, tent loosely with aluminum foil, and let rest about 1 hour. Meanwhile, increase oven temperature to 425°F. Pour off all but 2 tablespoons fat from pan. (If there isn’t enough fat in pan, add vegetable oil to equal 2 tablespoons.) Toss carrots, parsnips, Brussels sprouts, onion, thyme, 1 teaspoon salt and ½ teaspoon pepper with fat in pan. Roast vegetables, stirring halfway through roasting, until tender and browned, 45 to 50 minutes. Remove pan from oven and heat broiler. Carefully nestle V-rack with roast among vegetables in pan. Broil roast until fat cap is evenly browned, rotating pan as necessary, about 5 minutes. Transfer roast to carving board, carve meat from bones, and cut into ¾-inch-thick slices. Season vegetables with salt and pepper to taste. Serve roast with vegetables.

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