Lemon- And Pepper-Crusted Prime Rib Roast With Root Vegetables

By Sunset
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2 1/2 pounds red thin-skinned potatoes (1 1/2 in. wide), scrubbed

1 pound shallots (1 in. wide), rinsed

1 tablespoon olive oil

1 center-cut bone-in beef rib roast (about 8 lb.; see notes)

About 2 tablespoons coarse-ground pepper

1 tablespoon grated lemon peel

2 teaspoons dried thyme

About 1/2 teaspoon salt

3 cloves garlic, peeled and minced or pressed

1/2 cup tequila or fat-skimmed beef broth

1 1/2 cups fat-skimmed beef broth

1 tablespoon chopped parsley

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