A complete holiday dinner, simplified by roasting prime rib and vegetables side by side in the oven.
- 6 1/2 pounds prime rib (trimmed and tied)
- black pepper
- 1 teaspoon garlic powder
- 1 teaspoon herbes de provence
- 1 tablespoon olive oil
- 1 1/2 pounds mixed vegetables (like broccoli, cauliflower, Brussels sprouts bell peppers, carrots, onions, etc.)
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- black pepper
- Season the prime rib liberally on all sides with salt and black pepper. Sprinkle with the garlic powder and herbs de Provence. Tent the meat loosely with foil, and allow it to stand at room temperature for 1-2 hours.
- Preheat the oven to 350° F.
- Line a roasting pan with heavy-duty aluminum foil and position a roasting rack inside of it. Lay another sheet of heavy-duty aluminum foil on top of the roasting rack. Using a fork, poke holes over the surface of the foil.
- Set an extra large skillet over medium-high heat and pour in the olive oil. Once the oil is shimmering, place the prime rib, fat side down, in the skillet. Sear the meat, undisturbed, for 3-4 minutes, until browned. Carefully flip the prime rib so it is bone side down, and sear for an additional 2-3 minutes.
- Transfer the prime rib to the middle of the roasting rack.
- Transfer the roasting pan to the middle rack of the oven.
- Roast the prime rib for 50-70 minutes, depending on the size of the roast, or until it reaches an internal temperature of 80° F. While the meat is roasting, prepare the vegetables.
- Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1” florets. Slice carrots a ¼” thick. Cut bell peppers or onions into 1” strips. Halve Brussels sprouts, etc.
- Place the vegetables in a large mixing bowl. Drizzle with 1 1/2 Tbs. olive oil and season with 1/2 tsp. salt and black pepper, to taste. Toss the vegetables with a rubber spatula until they are evenly covered in oil.
- When the prime rib reaches an internal temperature of 80° F, arrange the vegetables on the foil-covered roasting rack around the meat.
- Continue roasting the prime rib and vegetables for 30-35 minutes longer, or until the vegetables are tender and slightly charred, and the meat reaches an internal temperature of 120-125° F.
- Remove the roasting pan from the oven.
- Allow the prime rib and vegetables to rest on the rack for 15 minutes.
- Transfer the prime rib to a cutting board. Carve, and serve immediately alongside the roasted vegetables.