Prime Rib With Roasted Vegetables

• 1 prime rib roast trimmed and tied, 5 1/2-6 1/2 lb.
• salt
• black pepper
• 1 teaspoon garlic powder
• 1 teaspoon herbes de provence
• 2 1/2 tablespoons olive oil divided
• 1 1/2 pounds mixed vegetables like broccoli, cauliflower, Brussels sprouts, bell peppers, carrots, onions, etc.
• 1/2 teaspoon salt
• black pepper

1. 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.
2. Pro tip: Allowing the prime rib to sit at room temperature will help it cook more evenly.
3. Preheat the oven to 350u0b0F.
4. 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.
5. 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.
6. Transfer the prime rib to the middle of the roasting rack.
7. Roast the prime rib on the middle rack of oven for 50-70 minutes, depending on the size of the roast, or until it reaches an internal temperature of 80u0b0F. While the meat is roasting, prepare the vegetables.
8. Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1-inch florets. Slice carrots a 1/4 inch thick. Cut bell peppers or onions into 1-inch strips. Halve Brussels sprouts, etc.
9. Place the vegetables in a large mixing bowl. Drizzle with olive oil and season with salt and black pepper, to taste. Toss the vegetables with a rubber spatula until they are evenly covered in oil.
10. When the prime rib reaches an internal temperature of 80u0b0F, arrange the vegetables on the foil-covered roasting rack around the meat.
11. 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 120-145u0b0F, depending on desired doneness.
12. Pro tip: Remove at 120u0b0F for a more medium-rare prime rib, and remove closer to 140u0b0F for a more well done prime rib. Note that the temperature of the meat will continue to rise by about 5u0b0F after removal from oven.
13. Check to see that prime rib and vegetables are done. Remove from oven or add time as needed.
14. Allow the prime rib to rest on the rack for 15-30 minutes.
15. Pro tip: Use leftover pan drippings to make jus for the prime rib.
16. Transfer the prime rib to a cutting board and untie. Carve, and serve immediately alongside the roasted vegetables. Refrigerate leftovers up to 5 days or freeze up to 6 months.

prime, salt, black pepper, garlic, olive oil, mixed vegetables, salt, black pepper

Taken from www.yummly.com/recipe/Prime-Rib-With-Roasted-Vegetables-2436627 (may not work)