![Prime Rib Roast with Vegetables](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/Images/Recipes/wk2_PrimeRib_780x450.jpg)
![Prime Rib Roast with Vegetables](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/Images/Recipes/wk2_PrimeRib_1600x400.jpg)
![Prime Rib Roast with Vegetables](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/Images/Recipes/wk2_PrimeRib_600x360.jpg)
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Sear the roast in a hot skillet on all sides with salt and pepper. Transfer it to the oven tented with foil and bake at 350ºF until inside reaches 120ºF for medium-rare.
Let rest for 20 minutes. Bring a pot of water to a boil and add salt until it tastes like the ocean.
Add the slender leeks, asparagus and peas and cook until they turn vibrant, then transfer to a bowl of ice and water.
Arrange on a platter along with raw veggies (very thinly sliced radishes and purple turnip, pea sprouts and fresh mint) and serve with your favourite mustardy vinaigrette.⠀
Shop Ingredients
![Western Family - Frozen Vegetables - Green Peas, Fancy](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00062639331719.jpg)
![Radishes - Red, Bunch](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/4089.jpg)
![Asparagus - Fresh - Bunch](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/4080.jpg)
![Onions, Leeks & Shallots - Leeks Fresh Bulk](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/4629.jpg)
![Turnips - Purple Top, Fresh](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/4812.jpg)
![Eatmore - Org Pea Sprouts](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00062603700015.jpg)
![western Family - Fresh Mint Leaves](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00062639359706.jpg)
Directions
Sear the roast in a hot skillet on all sides with salt and pepper. Transfer it to the oven tented with foil and bake at 350ºF until inside reaches 120ºF for medium-rare.
Let rest for 20 minutes. Bring a pot of water to a boil and add salt until it tastes like the ocean.
Add the slender leeks, asparagus and peas and cook until they turn vibrant, then transfer to a bowl of ice and water.
Arrange on a platter along with raw veggies (very thinly sliced radishes and purple turnip, pea sprouts and fresh mint) and serve with your favourite mustardy vinaigrette.⠀