One Pan Prime Rib Roasted Vegetables Recipe 385

ONE-PAN PRIME RIB & ROASTED VEGETABLES RECIPE - (3.8/5)

Steps:

• Using sharp knife, cut through roast fat cap in 1-inch crosshatch pattern, being careful not to cut into meat. Rub 2 tablespoons salt over entire roast and into crosshatch. Transfer to large plate and refrigerate, uncovered, for at least 24 hours or up to 96 hours. Adjust oven rack to lower-middle position and preheat oven to 250°F. Season roast with pepper and arrange, fat side up, on V-rack set in large roasting pan. Roast until meat registers 115°F for rare, 120°F for medium-rare, or 125°F for medium, 3 to 3 1/2 hours. Transfer V-rack with roast to carving board, tent loosely with aluminum foil, and let rest about 1 hour. Meanwhile, increase oven temperature to 425°F. Pour off all but 2 tablespoons fat from pan. (If there isn't enough fat in pan, add vegetable oil to equal 2 tablespoons.) Toss carrots, parsnips, Brussels sprouts, onion, thyme, 1 teaspoon salt and ½ teaspoon pepper with fat in pan. Roast vegetables, stirring halfway through roasting, until tender and browned, 45 to 50 minutes. Remove pan from oven and heat broiler. Carefully nestle V-rack with roast among vegetables in pan. Broil roast until fat cap is evenly browned, rotating pan as necessary, about 5 minutes. Transfer roast to carving board, carve meat from bones, and cut into ¾-inch-thick slices. Season vegetables with salt and pepper to taste. Serve roast with vegetables.

PAN ROASTED DOUBLE VEAL RIB WITH BOUQUET OF VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to boil. Have a bowl filled with ice water ready. Trim the tough outer leaves and base from the artichokes. Place them in boiling water for about 10 minutes, until tender. Remove from the water and place them in bowl of ice water. Cut artichokes in 1/4 or 1/8ths and set aside.
• Place pearl onions in boiling water and blanch them for 3 minutes. Refresh them in ice water and set aside. Put shelled fava beans in boiling water for 1 minute. Remove them from boiling water and place them in ice water. Slip skins off the fava beans and set aside.
• Place shelled English peas in boiling water for 30 seconds. Remove them from boiling water and place them in ice water. When cold, remove from water and set aside. Repeat the blanching method for the asparagus, carrots, zucchini, and yellow squash. Remember to just blanch them until tender.
• Place scrubbed fingerling potatoes on baking sheet. Sprinkle with salt and pepper and drizzle with a teaspoon of olive oil. Place in oven and roast for 20 minutes. Remove from the oven and allow to cool. The potatoes should still be quite firm. Cut them into 1/2-inch dice and set aside.
• Roast the Veal: Place a 12-inch, ovenproof skillet over medium heat. Season the veal chop on both sides with salt and pepper. Add olive oil to the pan and heat. Place the veal in the pan and cook over medium heat for 4 minutes. Turn the chop over and continue cooking on the other side for 4 more minutes. The meat should be well browned.
• Add mushrooms, artichokes, potatoes, roasted garlic, and pearl onions to the pan. Place the thyme and sage sprigs on top of the veal and place in the preheated oven. Roast the veal and vegetables for 12 minutes. Using a kitchen towel or oven mitt, remove the pan from the oven. Remove the veal from the pan and place it on a cutting board. Allow the veal to rest for 10 minutes before slicing.
• Prepare the Sauce: Place the pan with the vegetables over high heat and saute the vegetables that were cooked with the veal for 1 minute. Add the Madeira and the stock. Reduce by 1/2 and add the peas, fava beans, asparagus, carrots, zucchini, and yellow squash. Add the butter (cut in small pieces) to the pan. Swirl the pan to incorporate the butter. Spoon the vegetables and sauce onto 2 warm dinner plates. Slice the veal and lay it over the vegetables. Serve and enjoy.

RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE

Steps:

• Combine rosemary, garlic, dry mustard, salt, and pepper.
• Rub 1/2 of the mixture evenly over surface of beef roast.
• Add oil to the remaining herb mixture.
• Toss with the vegetables to coat evenly.
• Place roast, fat side up, on rack in shallow roasting pan.
• Insert meat thermometer in center of thickest part of roast.
• Arrange coated vegetables around roast.
• Do not add water and do not cover.
• Roast at 350° to desired degree of doneness (325°in convection oven).
• Cook vegetables 1 to 1 1/2 hours or until tender.
• (For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
• Meanwhile prepare sauce.
• Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
• Stir in brown gravy and currant jelly.
• Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
• Note:.
• This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.

VEGAN OVEN-ROASTED VEGETABLES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
• Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
• Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.