One-Pan Prime Rib and Roasted Vegetables

Name: One-Pan Prime Rib and Roasted Vegetables
Yield: Serves 8 to 10
Ingredients: 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, carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces; 1 pound, parsnips, peeled and sliced 1/2 inch thick on bias; 1 pound, brussels sprouts, trimmed and halved; 1 , red onion, halved and sliced through root end into 1/2-inch wedges; 2 teaspoons, minced fresh thyme

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Appears in Cook's Country December/January 2014, Cook's Country TV

Main Courses

Beef

What’s the most important ingredient for amazing prime rib? Patience (even before you turn on the oven).

SERVES8 to 10

TIME4½ to 5 hours, plus 24 hours salting

has video

WHY THIS RECIPE WORKS

To achieve an evenly cooked holiday prime rib with minimal fuss, we skipped the usual step of stovetop browning and went straight to the oven. Keeping the temperature low for 3 hours produces rosy meat from end to end with an evenly browned...

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