One-Pan Prime Rib and Roasted Vegetables
What’s the most important ingredient for amazing prime rib? Patience (even before you turn on the oven).
Why This Recipe Works
To achieve an evenly cooked holiday prime rib with minimal fuss, we skipped the usual step of stovetop browning and went straight to the oven. Keeping the temperature low for 3 hours produces rosy meat from end to end with an evenly browned crust, and salting the roast overnight yields flavorful, juicy meat. While the meat rests, we increase the oven temperature and use the flavorful fat in the pan to roast vegetables—carrots, parsnips, Brussels sprouts, and red onion—to a golden brown. A final pass under the broiler crisps the roast’s fat cap.
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