1 7 lb. first cut standing rib roast, fat trimmed to ¼ in.
Salt and pepper
2 lb. carrots, peeled and cut into ½ in. chunks
1 lb. parsnips, peeled and cut into ½ in. chunks
1 large onion cut into wedges
1 lb. Brussels sprouts, trimmed and halved
Fresh thyme for garnish
Using a sharp knife cut through the fat cap on the roast in a 1 in. cross hatch pattern, being careful not to cut through to the meat. Rub the 2 Tb. salt all over the roast and into the cuts, then refrigerate on a big plate for up to 4 days uncovered (or as close to that as you can).
When it’s time to cook, heat your oven to 250. Season the roast with a bit more salt and lots of pepper, then put it fat side up in a V-rack in a roaster. Roast until your meat thermometer registers 115 for rare or 120 for med-rare, around 3 hours. Move the V-rack and roast to a cutting board, cover the roast loosely with foil, and let it rest for about an hour. While that’s resting you can get your vegetables ready.
Turn up the oven to 425 and pour off all but 2 Tb. of fat from the roasting pan. If there’s not enough fat add oil to get to 2 Tb. Toss all the vegetables with salt, pepper and the fat in the pan, then roast them for 45 minutes till they’re brown and tender. Take the pan out of the oven and turn the oven to broil. Put that V-rack back in the pan, gently burying it in among the vegetables. Broil the whole thing until the fat cap is nicely browned, about 5 more minutes.
Place the roast on a carving board, carve the meat from the bones, and serve with the beautiful browned vegetables. Garnish your platter with thyme and serve this with a horseradish or chimichurri sauce – it’s so good.