Prime Rib

Ingredients

• 4 lb prime rib roast
• 1 head broccoli
• 4 medium carrots
• 2 cups beef broth
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp cornstarch

Instructions

1. 1

   Preheat oven to 450°F. Pat the 4 lb prime rib dry with paper towels, then rub all over with 2 tsp salt and 1 tsp black pepper.

2. 2

   Heat 2 tbsp olive oil in a large oven-safe skillet over high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.

3. 3

   Transfer the skillet to the oven and roast for 15 minutes. Reduce heat to 325°F and continue roasting until internal temperature reaches 130°F for medium-rare, about 1 hour 15 minutes.

4. 4

   Remove roast from oven, tent loosely with foil, and let rest for 20 minutes. The temperature will rise to 135°F.

5. 5

   While the roast rests, toss 1 head broccoli (cut into florets) and 4 carrots (peeled and sliced) with 1 tbsp olive oil, a pinch of salt and pepper. Roast at 425°F until tender and lightly charred, about 20 minutes.

6. 6

   Place the skillet with drippings over medium heat. Add 2 cups beef broth, scraping up browned bits. Simmer for 5 minutes.

7. 7

   In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water. Stir into the gravy and simmer until thickened, about 2 minutes.

8. 8

   Slice the rested prime rib against the grain. Serve with roasted vegetables and drizzle with gravy.

Tools you’ll need

• Large oven-safe skillet
• Meat thermometer
• Roasting pan
• Whisk
• Chef's knife
• Cutting board

More recipes like this

• 

  Chawanmushi

  35 min

• 

  Chocolate Fruit Parfait

  10 min

• 

  Cantaloupe with Prosciutto

  10 min

• 

  Macaroni and Meat

  30 min