Enjoy with a nice glass of Linedman Bin 50 Shiraz.
Remove prime rib from the fridge and let come to room temperature for about 30 minutes.
Pre-heat oven to 500°F.
Place prime rib on wire rack on a baking pan.
Place in oven and roast for 15 minutes.
Turn the oven down to 325°F and cook for 40 minutes until probe thermometer reaches 47°C for medium-rare.
Remove the prime rib from the oven and let rest for 25 minutes.
Turn oven back up to 400°F.
While the prime rib is resting, toss the carrots, parsnips, turnips, garlic and celery root with oil, pinot gris and season with salt and pepper in a bowl.
Put on to a parchment lined baking sheet. Place in oven and roast for about 25-30 minutes.
Slice prime rib, and put on a platter with the roasted root vegetables.