With this single recipe you make a complete holiday dinner by roasting prime rib and vegetables side by side in the oven.
Satisfy your sweet tooth with this easy-to-make recipe for Prime Rib with Roasted Vegetables.
1. Info for Prime Rib with Roasted Vegetables
- Cook Time: 2 Hr 30 Min
- Total Time: 2 Hr 30 Min
- Servings: 7
- Calories: 113.88 kcal
2. Ingredients for Prime Rib with Roasted Vegetables
- 1 prime rib roast (trimmed and tied, 5 1/2-6 1/2 lb.)
- Black pepper
- 1 tsp. garlic powder
- 1 tsp. herbes de Provence
- 2 1/2 Tbsp. olive oil (divided)
- 1 1/2 lb. mixed vegetables (like broccoli, cauliflower, Brussels sprouts, bell peppers, carrots, onions, etc.)
- extra-virgin olive oil
- 1/2 tsp. salt
- Black pepper
Season the prime rib liberally on all sides with salt and black pepper. Sprinkle with the garlic powder and herbs de Provence. Tent the meat loosely with foil, and allow it to stand at room temperature for 1-2 hours.
Preheat the oven to 350°F.
Line a roasting pan with heavy-duty aluminum foil and position a roasting rack inside of it.
Set an extra-large skillet over medium-high heat and pour in the olive oil. Once the oil is shimmering, place the prime rib, fat side down, in the skillet. Sear the meat, undisturbed, until browned, 3-4 minutes. Carefully flip the prime rib so it is bone side down, and sear for an additional 2-3 minutes.
Transfer the prime rib to the middle of the roasting rack.
Roast the prime rib on middle rack of oven until it reaches an internal temperature of 80°F, 50-70 minutes, depending on the size of the roast. While the meat is roasting, prepare the vegetables.
Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1-inch florets. Slice carrots into 1/4-inch thick rounds. Cut bell peppers or onions into 1-inch strips. Halve Brussels sprouts, etc.
Place the vegetables in a large mixing bowl. Drizzle with olive oil and season with salt and black pepper. Toss the vegetables with a rubber spatula until they are evenly covered in oil.
When the prime rib reaches an internal temperature of 80°F, arrange the vegetables on the roasting rack around the meat. Continue roasting the prime rib and vegetables until vegetables are tender and slightly charred, and meat reaches an internal temperature of 120-145°F, depending on desired doneness, 30-35 minutes.
Check to see that prime rib and vegetables are done. Remove from oven or add time as needed.
Allow the prime rib to rest on the rack for 15-30 minutes, then transfer to a cutting board and untie. Carve, and serve immediately alongside the roasted vegetables. Refrigerate leftovers up to 5 days or freeze up to 6 months.