If you’re looking for a one-pot recipe that delivers both elegance and ease, this prime rib with roasted vegetables is the ultimate choice. The beef is slow-roasted to juicy perfection while a medley of root vegetables soaks up its rich drippings, creating an effortless, flavor-packed meal.
No need for multiple pans or complicated steps—just one roasting pan does all the work, making cleanup a breeze.
Whether you’re hosting a special occasion or craving a satisfying, home-cooked dinner, this dish guarantees delicious results with minimal effort.
The Secret to a Perfect Prime Rib
The key to an outstanding prime rib lies in the preparation and cooking method. This one-pot recipe keeps things simple while ensuring exceptional flavor and texture.
- Choose the right cut: A bone-in first-cut rib roast provides the perfect balance of marbling and tenderness.
- Salt ahead of time: Seasoning at least 24 hours in advance allows the salt to penetrate deep into the meat, enhancing its juiciness.
- Slow roast for even doneness: Cooking at a low temperature ensures a perfectly pink, tender interior.
- Finish with high heat: A quick broil at the end crisps the fat cap, creating a beautiful crust.
Roasting Vegetables in Beef Drippings
A standout feature of this one-pot recipe is the way the vegetables absorb the incredible flavors of the beef. Roasting everything together in the same pan means less work and more depth of flavor in every bite.
- Best vegetables for roasting: Vegetables like carrots, parsnips, and Brussels sprouts hold up well to roasting and soak in the delicious beef drippings.
- Layering for even cooking: Placing the vegetables under the beef allows them to caramelize while staying tender inside.
- Natural seasoning: The rendered fat eliminates the need for extra oil, making the vegetables rich and flavorful with minimal effort.
Tips for a Foolproof One-Pot Recipe
To ensure your one-pot recipe turns out flawlessly every time, keep these expert tips in mind:
- Use a V-rack: Elevating the beef helps the heat circulate evenly and prevents steaming.
- Let it rest: Allowing the roast to rest for at least 20 minutes before slicing keeps the juices locked in.
- Check temperature early: A meat thermometer prevents overcooking—aim for 120-125°F for medium-rare.
- Redistribute vegetables: Tossing them halfway through roasting ensures even browning.
Serving Suggestions
This one-pot recipe creates a complete meal, but you can enhance it with simple additions:
- Classic sides: Serve with warm dinner rolls or a light green salad for a balanced plate.
- Bold condiments: A drizzle of horseradish sauce or a red wine reduction elevates the dish.
- Leftover magic: Use any remaining meat for sandwiches, tacos, or steak salads the next day.
With minimal effort and maximum reward, this one-pot recipe guarantees a stress-free, flavor-packed meal that’s perfect for any occasion.
Easy Prime Rib & Roasted Vegetables One-Pot Recipe
Equipment
- Roasting pan
- V-rack
- Sharp knife
Ingredients
For the Meat:
- 1 7-pound first-cut beef standing rib roast (3 bones), with ½-inch fat cap
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 2½ teaspoons pepper divided
For the Vegetables:
- 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
Instructions
- Prepare the Roast: Using a sharp knife, cut a 1-inch crosshatch pattern into the fat cap of the roast, being careful not to cut into the meat. Rub 2 tablespoons salt thoroughly over the roast and into the slits. Refrigerate, uncovered, for at least 24 hours or up to 4 days.
- Slow Roast the Beef: Adjust the oven rack to the lower-middle position and preheat to 250°F. Set a V-rack in a large roasting pan and spray with vegetable oil. Sprinkle the roast with 2 teaspoons pepper, then place it fat side up on the prepared rack. Roast until the internal temperature reaches 120-125°F (for medium-rare), about 3 to 3½ hours. Transfer the roast on the V-rack to a carving board and let it rest for 1 hour.
- Roast the Vegetables: Increase the oven temperature to 425°F. Using a fork, remove solids from the pan while leaving behind about 2 tablespoons of fat (if necessary, supplement with vegetable oil). Toss carrots, parsnips, Brussels sprouts, onion, thyme, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper with the fat in the pan. Roast until vegetables are tender and browned, about 45 to 50 minutes, redistributing them halfway through cooking.
- Final Broil & Serve: Remove the pan from the oven and heat the broiler. Carefully place the V-rack with the roast back among the vegetables in the pan. Broil until the fat cap is evenly browned, rotating as necessary, for about 5 minutes. Transfer the roast back to the carving board, carve the beef from the bones, and slice into ¾-inch-thick portions. Season the vegetables with additional salt and pepper to taste. Serve the beef with the roasted vegetables.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.