One-Pan Prime Rib and Roasted Vegetables

Name: One-Pan Prime Rib and Roasted Vegetables
Yield: Serves 8 to 10
Ingredients: 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 1/2 inch thick on bias; 1 pound, brussels sprouts, trimmed and halved; 1 , red onion, halved and sliced through root end into 1/2-inch wedges; 2 teaspoons, minced fresh thyme

Main Courses
Beef

By Christie Morrison ･ Appears in Cook's Country December/January 2014, Cook's Country TV

What’s the most important ingredient for amazing prime rib? Patience (even before you turn on the oven).

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 8 to 10

TIME 4½ to 5 hours, plus 24 hours salting

Why This Recipe Works

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