Description
This Prime Rib & Mushroom Veggie Bake is the ultimate comfort meal for cozy evenings, family dinners, or special occasions. Tender slices of prime rib are paired with earthy mushrooms and a medley of roasted vegetables, all seasoned with herbs and baked to perfection. The combination of rich flavors, colorful vegetables, and simple preparation makes this dish both elegant and approachable. Inspired by traditional Sunday roasts, this recipe brings warmth, nutrition, and a touch of indulgence to any table.
Ingredients
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2 pounds prime rib, trimmed and sliced into thick pieces
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2 cups mushrooms, sliced (white, cremini, or a mix)
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2 cups baby carrots, halved if large
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2 cups broccoli florets
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2 cups cauliflower florets
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1 large onion, sliced
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4 cloves garlic, minced
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3 tablespoons olive oil
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1 teaspoon salt, or to taste
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½ teaspoon black pepper
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon smoked paprika (optional)
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½ cup vegetable or beef broth
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2 tablespoons butter, melted
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Fresh parsley, chopped for garnish
Instructions
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Preheat your oven to 375°F (190°C).
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In a large bowl, combine mushrooms, baby carrots, broccoli, cauliflower, and onion. Drizzle with olive oil and sprinkle with salt, pepper, thyme, rosemary, and smoked paprika. Toss until well coated.
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Heat a skillet over medium-high heat with a small amount of olive oil. Sear prime rib slices for 2–3 minutes per side until browned.
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In a large baking dish, layer the vegetables evenly. Place the seared prime rib on top. Pour the broth over the dish and drizzle melted butter on top.
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Cover loosely with foil and bake for 25–30 minutes. Remove foil and bake another 10–15 minutes until vegetables are tender and meat reaches desired doneness.
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Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.
Notes
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Cut vegetables evenly for uniform cooking. For extra flavor, marinate prime rib slices in olive oil, garlic, and herbs for 30 minutes before searing. Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes