Prime Rib Roast With Vegetables

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There are few culinary experiences as decadent and satisfying as a perfectly cooked Prime Rib Roast.

This classic dish, often reserved for special occasions and holiday feasts, is a testament to the art of roasting and the joy of indulging in rich, succulent flavors.

Paired with a medley of seasonal vegetables, a Prime Rib Roast promises to be the centerpiece of a memorable meal that delights the senses and brings loved ones together.

The Perfect Cut:

Choosing the right cut of beef is crucial for a show-stopping Prime Rib Roast.

Opt for a bone-in prime rib, also known as a standing rib roast, which boasts a perfect balance of marbling and tenderness.

The bone not only adds flavor but also contributes to even cooking, ensuring that every bite is a mouthwatering experience.


  • Bone-in prime rib roast (size according to the number of guests)
  • Salt and pepper for seasoning
  • Fresh herbs (rosemary, thyme, and oregano)
  • Olive oil
  • Garlic cloves
  • Assorted vegetables (carrots, potatoes, Brussels sprouts, and shallots)

Preparing the Prime Rib:

Bring the Roast to Room Temperature:

Before cooking, allow the prime rib roast to come to room temperature.

This ensures even cooking throughout the meat.


Liberally season the roast with salt and pepper.

For added flavor, create a paste with finely chopped fresh herbs, garlic, and olive oil.

Rub the paste over the entire surface of the meat.

Preheat the Oven:

Preheat the oven to a high temperature (around 450°F or 230°C) to sear the meat initially.


Place the seasoned roast in a roasting pan and sear it in the preheated oven for about 15-20 minutes.

This step forms a delicious crust on the outside, sealing in the juices.

Reduce Oven Temperature:

After searing, reduce the oven temperature to a lower setting (around 325°F or 160°C) to continue roasting the meat to the desired doneness.

Use a Meat Thermometer:

For precision, use a meat thermometer to monitor the internal temperature.

The following temperature guide can be helpful:

  • Rare: 120-125°F (49-52°C)
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium Well: 150-155°F (66-68°C)
  • Well Done: 160°F (71°C) and above

Resting Period:

Allow the prime rib roast to rest for at least 20 minutes after removing it from the oven.

This allows the juices to redistribute, resulting in a juicy and tender roast.

Vegetable Medley

While the prime rib is resting, take advantage of the oven’s residual heat to roast a colorful medley of vegetables.

Toss carrots, potatoes, Brussels sprouts, and shallots in olive oil, salt, and pepper.

Arrange them around the roast in the roasting pan, and let them roast until golden brown and tender.


A Prime Rib Roast with Vegetables is a culinary masterpiece that brings warmth, flavor, and a touch of indulgence to any gathering.

The combination of the perfectly seasoned and roasted prime rib with a colorful assortment of vegetables creates a harmonious and visually stunning feast.

Whether it’s a festive celebration or an intimate family dinner, this classic dish is sure to elevate the dining experience and leave lasting memories.

So, gather your loved ones, set the table, and savor the delights of a Prime Rib Roast with Vegetables – a culinary triumph that transcends the ordinary.

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