Ingredients
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1 (3 to 4 rib) prime rib roast (approx 7 to 8 lbs), room temperature
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1/2 cup shelled pistachios, finely chopped
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2 tbsp chopped fresh thyme, plus more to serve
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1 tsp ground coriander
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3 tbsp olive oil, divided
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1 lb carrots, peeled and cut into 1-inch pieces
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2 turnips, peeled and cut into 1-inch pieces
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1 lb Brussels sprouts, trimmed and halved
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3 cups reduced-sodium beef broth, divided
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
Steps
1
Pat rib roast dry and place, fat-side up, on rack in roasting pan. Lightly score fat and season roast all over with salt. Let sit at least 30 minutes. Meanwhile, preheat oven to 450°F with a rack in center position.
2
In a small bowl, combine pistachios, thyme, coriander and 2 tablespoons oil. Season with salt and pepper. Rub all over roast, pressing to adhere.
3
Place an oven-safe meat thermometer in thickest part of roast, away from bone. Roast 20 minutes. Cover with foil if pistachios start to get too dark. Reduce heat to 350°F and roast 30 minutes.
4
Add carrots, turnips and Brussels sprouts to roasting pan. Drizzle remaining 1 tablespoon oil over vegetables and season with salt and pepper. Add 2 cups broth to the bottom of roasting pan. Continue roasting, basting vegetables occasionally with broth, about 50 minutes to 1 hour 20 min., until thermometer reaches 130°F for medium-rare or 145°F for medium.
5
Carefully transfer vegetables to a serving bowl and roast to a cutting board. Pour pan liquid into a measuring cup and reserve. Let roast rest for 20 minutes. Cover vegetables with foil to keep warm.
6
In a medium saucepan, melt butter over medium. Add flour to saucepan and cook 1 minute, whisking constantly. Add reserved pan liquid to saucepan along with remaining 1 cup broth. Bring to a boil over high, then reduce to medium–low. Cook until gravy is thick enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat. Season with salt and pepper.
7
Thinly slice roast and arrange on a large serving platter. Sprinkle with chopped thyme. Serve roast with gravy and roasted vegetables.
