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Getting Primed for the Holidays: One-Pan Prime Rib and Roasted Vegetables

27 Dec

When we decided to host Christmas dinner this year, I knew immediately that I wanted to make a classic prime rib dinner. To me, nothing says Christmas better than a prime rib roast, and I had just seen a recipe in  December issue of Cook’s Country that seemed perfect to try out and that would save some room in the oven as well. This is a recipe for prime rib and roasted vegetables all in one pan. The vegetables get roasted at a high temperature while the meat is resting so everything can be done at the same time perfectly.

One-Pan Prime Rib and Roasted Vegetables

1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4-inch

Kosher salt and pepper

Vegetable oil

2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces

1 pound parsnips, peeled and sliced to 1/2-inch thick on bias

1 pound Brussels sprouts, trimmed and halved

1 red onion, halved and sliced through the root end into 1/2-inch wedges

2 teaspoons minced fresh thyme

Using a sharp knife, cut through the roast’s fat cap in a 1-inch crosshatch pattern, being careful not to cut into the meat. Rub 2 tablespoons of kosher salt over the entire roast and into the crosshatch. Transfer the roast to a large plate and refrigerate, uncovered, for at least 24 hours and up to 96 hours.

Adjust an oven rack to the lower-middle position and heat the oven to 250 degrees. Season the roast with pepper and arrange the roast, fat side up, on a V-rack set inside a large roasting pan. Roast the meat until it registers 115 degrees for rare, 120 degrees for medium-rare or 125 degrees for medium, about 3 to 3 1/2 hours. Transfer the V-rack with the roast to a carving board, tent the roast loosely with aluminum foil and allow it to rest for about 1 hour.

Meanwhile, increase the oven temperature to 425 degrees. Pour off all but 2 tablespoons of fat from the pan. If there is not enough fat in the pan, add some vegetable oil to equal 2 tablespoons. Toss the carrots, parsnips, Brussels sprouts, onion, thyme 1 teaspoon of kosher salt and 1/2 teaspoon of pepper with the fat in the pan. Roast the vegetables, stirring halfway through the roasting process, until they are tender and browned, about 45 to 50 minutes.

Remove the pan from the oven and heat the broiler. Carefully nestle the V-rack with the roast among the vegetables in the pan. Broil the roast until the fat cap is evenly browned, rotating the pan if necessary, about 5 minutes. Transfer the roast to the carving board, carve the meat from the bones and cut the meat into 3/4-inch-thick slices. Season the vegetables with salt and pepper to taste and serve the roast with the vegetables.

This prime rib tasted amazing. It was buttery soft to cut and tasted amazing, as prime should. The vegetables were perfectly roasted as well to get great flavor from them. Don’t forget to save those bones once you cut them away as well. you can go ahead and make some incredible beef stock with those for soups later on.

I also made a quick chimichurri sauce to go with the beef. This recipe was with the prime rib recipe in Cook’s Country and really gave a nice bold taste to the dish as a whole. It is very easy to put together and would be great to go with any type of steak,

Red Chimichurri Sauce

1 onion, chopped fine

1/2 cup minced fresh parsley

1/2 cup red wine vinegar

1/2 cup extra-virgin olive oil

3 garlic cloves, minced

1 tablespoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

Whisk all the ingredients together in a bowl. Cover with plastic wrap and let stand at room temperature at least 30 minutes. Whisk again before serving.

You can make the sauce up to 3 days in advance and just let it come to room temperature while the meat rests. It is also a great addition to your morning scrambled eggs. One more thing about the roast: don’t skip out on the salting a few days before or at least one day before. It really makes a difference in drawing out the moisture of the beef so that it is nice and dry and browns really nicely at the low cooking temperature and the final 5 minute browning under the broiler really finishes it off.

That’s all I have for today. Check back next time for another recipe as I still have lots to share from my holiday cooking. Until then, enjoy the rest of your day and enjoy your meal!

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4 Comments

Posted by on December 27, 2013 in Beef, Cooking, Dinner, Holidays, Sauce, Vegetables

 

Tags: , , , , , , , ,

4 responses to “Getting Primed for the Holidays: One-Pan Prime Rib and Roasted Vegetables

  1. The Novice Gardener

    December 28, 2013 at 10:18 am

    We had prime rib, too, for our xmas dinner, with Yorkshire pudding. Next time, I’ll do roasted veggies, too. Sounds great!

     
    • MikeG

      December 28, 2013 at 10:23 am

      Thanks for the comment! The roast vegetables were great and really easy to do this way. I thought about trying some Yorkshire pudding, but I really wanted to try the vegetables this way instead. I think it worked out pretty well. I had made some French bread to go with the meal anyway 🙂

       

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