Prime Rib Roast with VegetablesPrime Rib Roast with Vegetables
Prime Rib Roast with Vegetables
Prime Rib Roast with Vegetables
Jennifer Pallian
Jennifer Pallian
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Recipe - Coal Harbour
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Prime Rib Roast with Vegetables
000
Ingredients
1 Prime Rib Roast
Peas of any kind
Radishes, thinly sliced
Asparagus
Slender leeks
Purple Turnip, thinly sliced
Pea Sprouts
Fresh Mint
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.⁣⠀

0 minutes
Prep Time
0 minutes
Cook Time
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Servings

Shop Ingredients

Makes 0 servings
1 Prime Rib Roast
Not Available
Peas of any kind
Western Family - Frozen Vegetables - Green Peas, Fancy
Western Family - Frozen Vegetables - Green Peas, Fancy, 750 Gram
$3.99$0.53/100g
Radishes, thinly sliced
Radishes - Red, Bunch
Radishes - Red, Bunch, 1 Each
$2.99
Asparagus
Asparagus - Fresh - Bunch
Asparagus - Fresh - Bunch, 465 Gram
$4.09 avg/ea was $7.17 avg/ea$0.88/100g
Slender leeks
Leeks - Fresh Bulk
Leeks - Fresh Bulk, 192.5 Gram
$1.95 avg/ea$1.01/100g
Purple Turnip, thinly sliced
Turnips - Purple Top,  Fresh
Turnips - Purple Top, Fresh, 835 Gram
$4.95 avg/ea$0.59/100g
Pea Sprouts
Eatmore - Org Pea Sprouts
Eatmore - Org Pea Sprouts, 50 Gram
$4.59$9.18/100g
Fresh Mint
Western Family - Fresh Mint
Western Family - Fresh Mint, 20 Gram
$2.79$13.95/100g

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.⁣⠀