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.
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