Prime Rib Roast

A luxurious prime rib roast flavored with aromatic herbs, orange zest, and olive oil. This impressive 7-pound roast is perfect for special occasions, featuring a flavorful crust of bay leaves, fresh sage, and citrus.

8 servings

3 hr 45 min

Published October 4, 2025

Ingredients

•15 whole dried bay leaves, crumbled
•⅓ cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
•½ cup extra-virgin olive oil
•1 to taste Coarse salt and freshly ground pepper
•⅓ cup finely grated orange zest
•1 whole three-rib prime rib of beef
•1 preparation trimmed and frenched

Cooking Instructions

1.
Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450°F.
120 min
2.
Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
95 min
3.
Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
10 min

Ingredients

•15 whole dried bay leaves, crumbled

•⅓ cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish

•½ cup extra-virgin olive oil

•1 to taste Coarse salt and freshly ground pepper

•⅓ cup finely grated orange zest

•1 whole three-rib prime rib of beef

•1 preparation trimmed and frenched

Cooking Instructions

Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450°F.

120 min

Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

95 min

Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

10 min