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Prime Rib Roast with Autumn Vegetables

4 servings
Dinner

Characteristics

Dairy Free Gluten Free High Fibre

Nutritional Facts Per Serving

691
Calories
59.4 g
Protein
49.4 g
Carbs
7.2 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 691
  • Fat 27.7 g
    • Saturated   9.1 g
    • + Trans 
  • Cholesterol 127 mg
  • Sodium   176 mg
  • Carbohydrate 49.4 g
    • Fibre   7.2 g
    • Sugars  
  • Protein 59.4 g
    • Vitamin A 64 %
    • Vitamin C 65 %
    • Calcium 8 %
    • Iron 45 %

Method

Preheat the oven to 450 degrees F. Set the roast in the centre of a very large roasting pan; season with salt and pepper. Roast for 15 minutes. Meanwhile place the carrots, parsnips, onion, potatoes, oil, rosemary, garlic, salt and pepper in a bowl and toss to combine. When the prime rib has roasted 15 minutes, surround it with the vegetables. Reduce the oven temperature to 325 degrees F. For a medium rare prime rib, roast 60 to 70 minutes more, or until the centre of the roast reaches 130 degrees F on an instant read meat thermometer. When the beef is ready, transfer to a plate, tent with foil and allow to rest for 10 to 15 minutes. Transfer the vegetables to a heatproof serving dish and keep warm in a 200°F oven. Thinly slice the beef and serve the vegetables alongside. Serve with horseradish, if desired.
Note: To make jus to serve with the roast, remove excess fat from the roasting pan, pour in 3 cups of beef stock, and simmer 5 minutes.

Serving Suggestions

All that¡¯s missing from this one-pan meal is a green vegetable. Steamed and lightly buttered broccoli, peas, green beans or asparagus would work nicely.

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