Prime Rib

Step 1

Preheat oven to 450°F. Pat the 4 lb prime rib dry with paper towels, then rub all over with 2 tsp salt and 1 tsp black pepper.

Step 2

Heat 2 tbsp olive oil in a large oven-safe skillet over high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.

Step 3

Transfer the skillet to the oven and roast for 15 minutes. Reduce heat to 325°F and continue roasting until internal temperature reaches 130°F for medium-rare, about 1 hour 15 minutes.

Step 4

Remove roast from oven, tent loosely with foil, and let rest for 20 minutes. The temperature will rise to 135°F.

Step 5

While the roast rests, toss 1 head broccoli (cut into florets) and 4 carrots (peeled and sliced) with 1 tbsp olive oil, a pinch of salt and pepper. Roast at 425°F until tender and lightly charred, about 20 minutes.

Step 6

Place the skillet with drippings over medium heat. Add 2 cups beef broth, scraping up browned bits. Simmer for 5 minutes.

Step 7

In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water. Stir into the gravy and simmer until thickened, about 2 minutes.

Step 8

Slice the rested prime rib against the grain. Serve with roasted vegetables and drizzle with gravy.