Prime Rib and Roasted Vedge

Tuesday 7 October
I don’t know what it was—maybe several meatless days—but Zehr's had a huge prime rib on sale and we couldn’t resist throwing it on the fire immediately.

So the simplest prep for the king of roasts. Oil up his meaty majesty with sea salt and pepper. Put into a 450º oven for 20 minutes. Reduce temp to 350º, strew with fingerling potatoes, chunks of carrot and not nearly enough onions (what was I thinking?) until the instant-read thermometer inserted into center of meat registers 110°, about 1 1/2 hours. Let stand, uncovered (this is important, otherwise you ruin the crust) for an unbearable 30 minutes.
And then it hit us: there are only two of us; there's like 5 lbs of meat there; and it's too late to call up our friends and say, come over quick and help us devour this behemoth.
Mighty tasty, though.

Still, as our friend Helene says, you'll be surprised at how fast a rib roast can get eaten up.