Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage
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Martha Stewart Living, December 2005
- Yield Serves 8
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Ingredients
- 15 dried bay leaves, crumbled, plus whole leaves for garnish
- 1/3 cup coarsely chopped fresh sage leaves, plus whole leaves for garnish
- 1/2 cup extra-virgin olive oil
- Coarse salt
- 1/3 cup finely grated orange zest, (from 3 oranges)
- Freshly ground pepper
- 1 (about 7 pounds) three-rib prime rib of beef, trimmed and frenched
- 3 pounds russet potatoes, peeled and halved lengthwise
Directions
- Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the roast. Refrigerate roast, covered, overnight.
- Put potatoes into a large pot of water. Bring to a boil; add salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes using the tines of a fork.
- Preheat oven to 450 degrees. Transfer roast, fat side up, to a metal roasting pan; let stand until it comes to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes. Reduce temperature to 350 degrees. Roast, turning potatoes after 30 minutes, until an instant-read thermometer inserted into meat (away from bone) registers 115 degrees.for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125 degrees., and slice. Garnish with bay leaves and sage.
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This was our Christmas dinner and like it was in the oven it filled the house with a heavenly herb and orange essence. My sister made her fennel/red onion/orange salad and I made rosemary fingerling baked potatoes. The orange and onion in the salad perfectly complimented the roast which we made to a lovely red perfection. The rosemary in the potatoes married well with the herbs in the rub. This recipe is a keeper!
This is absolutly delicious. I made this for Sunday Dinner. We like our meat cooked medium,it melted in your mouth. I also slivered elephant toe garlic and stuffed it between the meat and bone. I recommend this to everyone.Cook it and enjoy!
I made this with a Horseradish Sauce on the side......Three equal parts of Sour Cream, Mayo, Yogurt......prepared H/R to taste......SanJoseBob
I did this with a 5 lb. bonless prime rib for Sunday dinner. What I did was heated the oven to 500 degrees
This is a great recipe for prime rib--love the orange zest and have never seen that used this way before. When I bought the meat, I asked the butcher to "french" the bones for me and he had no problem doing it--saved me a lot of time and it looked great.