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Ingredients
1 Pound baby carrots, peeled
1 Pound fingerling potatoes, scrubbed
1 Large onion, peeled and cut into 8 wedges
1 Pound baby turnips
4 Fresh flat-leaf parsley sprigs, plus more for garnish
4 Sprigs fresh thyme, plus more for garnish
4 Sprigs fresh rosemary, plus more for garnish
1 Bay leaf
2 Tablespoons olive oil
Kosher salt
Freshly ground pepper
1 (12 lb) Beef rib roast, (7 bone), frenched
Instructions
Preheat the oven to 450�F.
Toss all the root vegetables with the herbs, oil, and salt and pepper to taste. Spread the vegetables out in an even layer in the bottom of a roasting pan.
Pat the rib roast dry and liberally season with 1 tablespoon of salt and 1 tablespoon pepper. Place the roast fat side up on top of the bed of vegetables in the roasting pan. Roast for 30 minutes.
Reduce the oven temperature to 350�F and continue roasting for approximately 2 hours. Insert an instant-read thermometer into the thickest part of the roast; the thermometer should register 120�F for rare. (The internal temperature will continue to rise 10�F after removing the roast from the oven, resulting in a final temperature of 130�F.) For medium rare, continue cooking until the thermometer registers 130�F (yielding a temperature after resting of 140�F). For medium, continue cooking until the thermometer registers 140�F (yielding a temperature after resting of 150�F).
Remove the roast to a platter and loosely cover with aluminum foil; let rest for at least 30 minutes before carving.
To carve, I like to run the knife between the bone and the meat to separate the ribs from the roast for serving. Then you can serve a rib and a slice or two of the roast on each plate. Serve with the roasted vegetables and garnish with more of the herbs.