Prime rib roast with vegetables. It was the first time I prepared prime rib on Christmas day.
As my meat was delivered, I was suggested to make prime rib for the holidays. Great suggestions, and I was looking forward to trying a new cut of meat.
I started looking for recipes for prime rib, and there are abound. Unable to decide on a recipe, I decided to take matters into my own hands and see what I could develop.
The primary ingredient was a scorching oven where the meat outer could sear, and the juices could stay in, leaving a very tender prime rib.
I felt sorry for this beautiful piece of meat to enter the oven alone and decided it needed company. A few vegetables around it, and in the oven, they all went.
The meat was as tender as possible, and I thank Pete at Personal Gourmet Foods for it.
The vegetables surrounding the meat gave a wonderful aroma to the meat juice.
Here are a few helpful tips for the ingredients needed for your prime rib roast.
You can find the printable recipe with all the correct ingredient amounts at the bottom of this post. Besides the staple salt and pepper, you will need:
Prime rib: Also known as standing rib roast. A beautiful piece that is nicely marbled. Ensure it is at room temperature before placing it in the hot oven.
Carrots: their sweetness at its best, and nothing more delicious than a roasted carrot.
Celery: When cooking, they give the best moisture to your dishes.
Yellow onion: is lower in acidity content and is very flavorful and aromatic when roasting.
Garlic cloves: soften and give you the most amazing flavor to all dishes.
Sea salt: I am a huge fan of sea salt; it gives a tremendously strong flavor and is less chemically processed.
Fresh rosemary: The oil of the rosemary is the perfect combination with the meat
Prime Rib & Roast Rub Seasoning: Seasoning that is a blend of sea salt, paprika, dry parsley, dry garlic powder, dry onion powder, ground sage, dried rosemary, and thyme
What should you season prime rib with?
The crust of the prime rib is so essential, and how you season it even more.
Mix coarse sea salt, black pepper, and prime rib seasoning to create your seasoning. Once they are all well integrated, rub them all over the prime rib. Be very generous.
Pat it down your prime rib to stick to the meat.
For best results, you can refrigerate your prime rib with the seasoning overnight and bring it to room temperature for 30 minutes before cooking.
Equipment you will need
Please follow the link to access the product of your preference.
Le Creuset Enamel Cast Iron baking dish. I cannot live without mine. It weighs a ton due to the enamel cast iron. But worth the investment and the muscles. Your meat will cook evenly and be a breeze to clean.
I strongly suggest adding one to your kitchen arsenal. As you can see from the picture above, mine has a story and has been my faithful kitchen partner for over 35 years. The newer ones have handles that are easier to handle.
I strongly suggest adding one to your kitchen arsenal. My favorite companion for the past 35 years.
Cooking tips and step-by-step instructions to create this excellent Prime Rib Roast.
The most critical components of the success of this dish are a scorching oven and a very well-seasoned prime rib.
Ensure the meat is at room temperature before placing it in the hot oven.
- Purchase a beautiful piece that is well-marbled all over.
- Although celery and carrots are a standard with Prime Rib, use any vegetables that you may have in your refrigerator. If you have any leek which gives a rich flavor to the meat, use them.
- Be very generous with the seasoning of your prime rib. You will thank me later. You want to have a wonderfully crunchy crust, a crust that is formed when you season it with lots of salt.
- Add some white wine if a bit dry and no juices are rendered.
- Do, however, baste the prime rib roast once in a while.
- Always let the meat rest before slicing it. Keep it covered between 5 to 10 minutes. This will allow all the juices to stay inside the meat.
Here are some of my suggestions for side dishes.
Potatoes Boulangere with Bacon
Roasted Sweet Potatoes, Brussels Sprouts and Cranberries
What to do with the roasted vegetables.
We did not eat the roasted vegetables. However, I saved them and will use them to make soup today.
Nothing is more flavorful than roasted vegetable chicken soup.
If you enjoy this delicious recipe, look at my other recipes.
Bone-in Rib Eye Steak with Oven Roasted Carrots
Equipment and ingredients needed to make this prime rib recipe
I strongly suggest adding one to your kitchen arsenal. My favorite companion for the past 35 years.
These are the only three knives you need as a starter set in your kitchen.
Prime Rib Roast with Vegetables
Ingredients
- 4 pounds prime rib, large 3 to 4 pounds
- 3 carrots, cleaned and sliced diagonally
- 5 celery, cleaned and sliced
- 2 pieces yellow onion, peeled and cut in 8 pieces
- 8 garlic, peeled
- sea salt
- Prime rib spices seasoning, prime rib seasoning spice
- fresh rosemary
Instructions
- Let the rib stand at room temperature
- Preheat the oven to 450º. Rub all over the prime rib with salt, pepper, and prime rib seasoning spices. Place in the center of a large heavy bottom Le Creuset roasting pan.
- Surround the prime rib with the vegetables, fresh rosemary and thyme.
- Place in a hot oven and cook at 450º for 20 minutes or until a nice crisp top is formed. Lower the heat to 400º and continue cooking.
- Cook for another 20 minutes and check for desire doneness.
- Remove from the oven and let it stand for 5 minutes covered tightly with aluminum foil..
- Slice and serve hot.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners, Sunday Night Dinner
- Cuisine: American
- Occasion: Easter, Father’s Day, Christmas
- Season: Spring, Winter
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
Please read my privacy policy for more info. I only recommend the products that I love and use. This site contains affiliate links to products. We receive a commission at no cost to you.
Originally published on December 26, 2012. Edited on December 18, 2022.
Joanne
Do you cover the pan while it is cooking?
Giangi Townsend
Hi Joanne, No I do not. I like to have an outer crispy crust.
I do however cover it when I pull it out of the oven to rest.
I hope this is of help to you.