Lemon- and Pepper-crusted Prime Rib Roast with Root Vegetables

Lemon- and Pepper-crusted Prime Rib Roast with Root Vegetables
Photo by James Carrier

Ingredients

  • 2 teaspoons dried thyme
  • 1 center-cut bone-in beef rib roast (about 8 lb.; see notes)
  • 1 pound shallots (1 in. wide), rinsed
  • 2 ½ pounds red thin-skinned potatoes (1 1/2 in. wide), scrubbed
  • ½ cup tequila or fat-skimmed beef broth
  • 1 ½ cups fat-skimmed beef broth
  • 2 ½ pounds red thin-skinned potatoes (1 1/2 in. wide), scrubbed
  • + 17 more ingredients
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • About 2 tablespoons coarse-ground pepper
    • 1 center-cut bone-in beef rib roast (about 8 lb.; see notes)
    • 2 teaspoons dried thyme
    • About ½ teaspoon salt
    • 1 tablespoon chopped parsley
    • 1 ½ cups fat-skimmed beef broth
    • 1 pound shallots (1 in. wide), rinsed
    • 1 tablespoon grated lemon peel
    • 3 cloves garlic, peeled and minced or pressed
    • 1 tablespoon chopped parsley
    • About 2 tablespoons coarse-ground pepper
    • 1 tablespoon grated lemon peel
    • ½ cup tequila or fat-skimmed beef broth
    • 3 cloves garlic, peeled and minced or pressed
    • About ½ teaspoon salt

1. In a 12- by 17-inch roasting pan (at least 2 in. deep), mix potatoes and shallots (unpeeled) with olive oil to coat. Push vegetables to edge of pan and set a V-shaped rack (or flat rack about 10 in. square) in the center; mound vegetables if necessary. 2. Rinse beef and pat dry; trim layer of ...

View full recipe at My Recipes

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