Easy Prime Rib & Roasted Vegetables One-Pot Recipe
This one-pot recipe features a succulent prime rib roast, slow-cooked to tender perfection and finished under the broiler for a crispy, golden crust.
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.
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