One-Pan Prime Rib and Roasted Vegetables

Name: One-Pan Prime Rib and Roasted Vegetables
Ingredients: (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

One-Pan Prime Rib and Roasted Vegetables was pinched from <a href="http://www.cookscountry.com/recipes/7619-one-pan-prime-rib-and-roasted-vegetables" target="_blank">www.cookscountry.com.</a>

"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… read more..."

INGREDIENTS

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

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Kosher salt and pepper

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Vegetable oil

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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

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

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2 teaspoons minced fresh thyme

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