Prime Rib with Cognac-roasted Vegetables and Crunchy Greens

1 (5-pound) bone-in or (4-pound) boneless prime rib roast

4 large carrots (about 1 pound), peeled and cut into 2-inch sections

1 (3/4-pound) fennel bulb, cut into 8 sections through the core

1 1/2 pounds small red potatoes, halved if large

6 small shallots, peeled

6 garlic cloves, peeled and smashed

1 T. plus 2 tsp. chopped fresh thyme

2 T. plus 2 tsp. extra-virgin olive oil

salt and freshly ground black pepper to taste

4 C. chopped winter greens, such as kale, collard greens, or chard (about ¼ pound), ribs removed if large

1⁄3 C. cognac

 

Remove the roast from the refrigerator and let sit at room temperature for 1 hour while you prepare the vegetables and preheat the oven.  Place the carrots, fennel, potatoes, shallots, and garlic cloves in a large roasting pan. Add 2 tsp. of the thyme, 1 T. of the oil, salt and pepper to taste, and mix the ingredients together. Nestle the roast into the center of the vegetables (bone side down, if using a bone-in roast). Coat it with the 2 tsp. oil, then sprinkle with the remaining T. of thyme, salt, and plenty of pepper. Preheat the oven to 450°F. When the oven is hot, roast the beef and vegetables for 20 minutes. Reduce the oven temperature to 350°F and roast for 40 minutes longer. Mix the greens with the remaining T. olive oil, nestle them into the vegetables, then cook for 20 to 30 minutes longer (80 to 90 minutes total) or until the inside of the roast reaches 125°F on an instant-read thermometer for rare—the timing will depend on the shape of your roast. (You’ll want to cook it to 135°F for medium, or 145°F for well-done meat.)  Transfer the roast to a large cutting board and let it rest for 10 minutes. Drizzle the cognac over the vegetables and roast for 10 minutes longer. Cut the meat into thin slices and serve immediately, when the vegetables are piping hot.