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 degrees F with a rack in center position.

In a small bowl, combine pistachios, thyme, coriander and 2 tablespoons oil. Season with salt and pepper. Rub all over roast, pressing to adhere.

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 degrees F and roast 30 minutes.

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 minutes, until thermometer reaches 130 degrees F for medium-rare or 145 degrees F for medium.

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.

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.

Thinly slice roast and arrange on a large serving platter. Sprinkle with chopped thyme. Serve roast with gravy and roasted vegetables.

Source: Hannaford fresh Magazine, December 2024