One-Pan Prime Rib and Roasted Vegetables
By Christie MorrisonPublished on October 7, 2013
Time
4½ to 5 hours, plus 24 hours salting
Yield
Serves 8 to 10
Ingredients
1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to ¼ inchKosher salt and pepper Vegetable oil 2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create ½-inch-diameter pieces1 pound parsnips, peeled and sliced ½ inch thick on bias1 pound brussels sprouts, trimmed and halved1 red onion, halved and sliced through root end into ½-inch wedges2 teaspoons minced fresh thyme
Before You Begin
The roast must be salted and then refrigerated for at least 24 hours before cooking; salting and refrigerating for the full 96 hours results in the most tender, flavorful meat. Serve with Red Chimichurri Sauce (see related content), if desired.
Instructions
- Using sharp knife, cut through roast’s 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 heat oven to 250 degrees. Season roast with pepper and arrange, fat side up, on V-rack set in large roasting pan. Roast until meat registers 115 degrees for rare, 120 degrees for medium-rare, or 125 degrees for medium, 3 to 3½ hours. Transfer V-rack with roast to carving board, tent loosely with aluminum foil, and let rest for about 1 hour.
- Meanwhile, increase oven temperature to 425 degrees. 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.
Time
4½ to 5 hours, plus 24 hours saltingYield
Serves 8 to 10Ingredients
1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to ¼ inch
Kosher salt and pepper
Vegetable oil
2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create ½-inch-diameter pieces
1 pound parsnips, peeled and sliced ½ inch thick on bias
1 pound brussels sprouts, trimmed and halved
1 red onion, halved and sliced through root end into ½-inch wedges
2 teaspoons minced fresh thyme
Test Kitchen Techniques
Ingredients
1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to ¼ inch
Kosher salt and pepper
Vegetable oil
2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create ½-inch-diameter pieces
1 pound parsnips, peeled and sliced ½ inch thick on bias
1 pound brussels sprouts, trimmed and halved
1 red onion, halved and sliced through root end into ½-inch wedges
2 teaspoons minced fresh thyme
Test Kitchen Techniques
Ingredients
1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to ¼ inch
Kosher salt and pepper
Vegetable oil
2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create ½-inch-diameter pieces
1 pound parsnips, peeled and sliced ½ inch thick on bias
1 pound brussels sprouts, trimmed and halved
1 red onion, halved and sliced through root end into ½-inch wedges
2 teaspoons minced fresh thyme
Test Kitchen Techniques
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 crust, and salting the roast overnight yields flavorful, juicy meat. While the meat rests, we increase the oven temperature and use the flavorful fat in the pan to roast vegetables—carrots, parsnips, Brussels sprouts, and red onion—to a golden brown. A final pass under the broiler crisps the roast’s fat cap.
Before You Begin
The roast must be salted and then refrigerated for at least 24 hours before cooking; salting and refrigerating for the full 96 hours results in the most tender, flavorful meat. Serve with Red Chimichurri Sauce (see related content), if desired.
Instructions
- Using sharp knife, cut through roast’s 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 heat oven to 250 degrees. Season roast with pepper and arrange, fat side up, on V-rack set in large roasting pan. Roast until meat registers 115 degrees for rare, 120 degrees for medium-rare, or 125 degrees for medium, 3 to 3½ hours. Transfer V-rack with roast to carving board, tent loosely with aluminum foil, and let rest for about 1 hour.
- Meanwhile, increase oven temperature to 425 degrees. 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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