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Prime Rib Roast with Vegetables
- 1 hr 10 mins total
- 20 mins prep
- 50 mins cook
- serves 6
Skip To The Recipe
Prime rib roast with vegetables. On Christmas day it was the first time that I ever prepared prime rib. As Pete was delivering my meat right before Christmas, he suggested I try to make prime rib for the holidays. Great suggestions and was looking forward to trying a new, for me, cut of meat. I started looking for recipes for prime rib and there are abound. Not able to make a decision on a recipe, I decided to take matters into my own hands and see what I could come up with.
The basic ingredient was a very hot oven where the meat outer can sear and the juices can stay in leaving a very tender prime rib.
I felt sorry for this beautiful piece of meat to enter the oven alone and decided that it needed company. A few vegetables around it and in the oven they all went.
The meat was as tender as it possibly could be, and that I have Pete at Personal Gourmet Foods to thank for. The vegetables surrounding the meat gave a wonderful aroma to the meat juice.
TIPS
- Always let the meat rest prior to slicing it. Keep it covered between 5 to 10 minutes. This will allow all the juices to stay inside of the meat.
- Although the celery, carrots are a standard with Prime Rib, use any vegetables that you may have in your refrigerator. Leek, if you have any, gives a rich flavor to the meat.
- Add some white wine if a bit dry and no juices are rendered. Do, however, baste the prime rib roast one in a while.
- Be very generous with the seasoning of your prime rib, you will thank me later. You want to have a wonderfully crunchy crust, crust that is formed when you season it with lots of salt.
- Purchase a beautiful piece that is well-marbled all over.
We did not eat the vegetables last night, however, I saved them and will use them to make soup today. Nothing is more flavorful than roasted vegetable chicken soup.
Enjoy this beautiful day.
More delicious recipes
Bone-in Rib Eye Steak with Oven Roasted Carrots
Tomato Relish Rib Eye Steak – Delicious!
Nutrition Facts
Prime Rib Roast with Vegetables
Amount Per Serving
Calories 925
Calories from Fat 720
% Daily Value*
Fat 80g123%
Saturated Fat 33g206%
Cholesterol 182mg61%
Sodium 183mg8%
Potassium 868mg25%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 41g82%
Calcium 54mg5%
Vitamin C 4mg5%
Vitamin A 5245IU105%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Prime Rib Roast with Vegetables
- 1 hr 10 mins total
- 20 mins prep
- 50 mins cook
- serves 6
Ingredients
-
large 3 to 4 pounds prime rib
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3 cleaned and sliced diagonally carrots
-
5 cleaned and sliced celery
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2 peeled and cut in 8 pieces yellow onion
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8 peeled garlic cloves
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dash sea salt
Instructions
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Let the rib stand at room temperature
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Preheat the oven at 450º. Rub all over the prime rib with salt, pepper and prime rib rubs spices. Place in the center of a large heavy bottom roasting pan.
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Surround the prime rib with the vegetables, fresh rosemary and thyme.
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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.
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Cook for another 20 minutes and check for desire doneness.
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Remove from the oven and let it stand for 5 minutes covered tightly with aluminum foil..
-
Slice and serve hot.
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Do you cover the pan while it is cooking?
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.