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Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage

Rub the roast with the herb mixture the day before you cook it; the roast needs to be refrigerated overnight.

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, December 2005

Reviews (5)

  • 28 Dec, 2007

    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!

  • 24 Dec, 2007

    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!

  • 20 Dec, 2007

    I made this with a Horseradish Sauce on the side......Three equal parts of Sour Cream, Mayo, Yogurt......prepared H/R to taste......SanJoseBob

  • 8 Dec, 2007

    I did this with a 5 lb. bonless prime rib for Sunday dinner. What I did was heated the oven to 500 degrees

  • 6 Dec, 2007

    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.