Succulent Prime Rib Recipe With Tender Vegetables Is Spectacular by Ann Marie G. Halstead
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Who says the prime rib has to be the only star of the show? The vegetables in this easy prime rib recipe soak up all the flavors from the roast, making them super flavorful. This succulent prime rib roast recipe would be fantastic for Christmas dinner, an dinner party or just because.
To make this baked prime rib recipe you will need the following gluten-free ingredients: a prime rib roast, fresh garlic, butter, fresh rosemary, fresh thyme, fresh parsley, Yukon gold potatoes, carrots, celery, onion and olive oil. (Check out the health benefits of vegetables and learn the importance of protein in our diets.)
Be sure to allow time for the baked prime rib to rest at least 30 minutes before carving. This lets the juices settle back into the meat, keeping it moist and flavorful.
Serve the tender beef and vegetables for dinner with your favorite side dishes. We like to add a salad and some hot bread. Use the leftovers to make a prime rib sandwich the next day! The prime rib and vegetables would taste amazing drizzled with this horseradish sauce recipe.
Cuisine: American
Prep Time: 30 minutes
Cook Time: 75 minutes (ovens vary)
Total Time: 1 hour and 45 minutes
Servings: 12
Ingredients
- 1 prime rib roast (about 5 pounds), at room temperature
- 6 - 8 cloves garlic, crushed
- 3 tablespoons butter
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 4 - 5 Yukon gold potatoes, cut into chunks
- 3 carrots, cut into chunks
- 3 ribs celery, sliced
- 1 onion, sliced or chopped
- 2 tablespoons olive oil
Here's how to make it:
- In a bowl, combine the butter, garlic and herbs. Mix well.
- Put all the vegetables into a roasting pan. Season with salt and pepper and drizzle with the olive oil.
- Season the roast all over with salt and pepper. Set the roast on top of the vegetables. Rub the butter mixture all over the prime rib.
- Bake in a preheated 450-degree F oven for about 45 minutes. Reduce the oven temperature to 325 degrees F and continue baking until internal temperature reaches desired doneness, about 30 minutes more. Remove the roast from the oven and let it rest at least 20 minutes before slicing. Store any leftovers in an airtight container in the fridge and reheat as desired.
Temperature Chart
- Rare: 120 - 125 degrees F (bright red center)
- Medium Rare: 130 to 135 degrees F (very pink center)
- Medium: 140 to 145 degrees F (pink center, brown edges)
- Medium Well: 150 to 155 degrees F (no pink)
- Well Done: 160 degrees F and up (brown throughout)
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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