Lemon- and Pepper-crusted Prime Rib Roast with Root Vegetables
INGREDIENTS
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2 1/2 pounds red thin-skinned potatoes (1 1/2 in. wide), scrubbed
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1 pound shallots (1 in. wide), rinsed
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1 tablespoon olive oil
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1 center-cut bone-in beef rib roast (about 8 lb.; see notes)
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About 2 tablespoons coarse-ground pepper
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1 tablespoon grated lemon peel
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2 teaspoons dried thyme
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About 1/2 teaspoon salt
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3 cloves garlic, peeled and minced or pressed
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1/2 cup tequila or fat-skimmed beef broth
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1 1/2 cups fat-skimmed beef broth
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1 tablespoon chopped parsley
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