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

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A proper Victorian Christmas dinner had a roast at its center. The archetypal English "joint," prime rib of beef, features a burnished crust and a rosy interior. Although Mediterranean in origin, bay leaves and sage pair beautifully with cold-weather fare, enhancing the prime rib and accompanying potatoes.

Source: Martha Stewart Living, December 2005

Ingredients

Directions

Cook's Notes

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

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  • isideris
    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!
    Reply
  • southernrose2648
    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!
    Reply
  • SanJoseBob
    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
    Reply
  • OCchef
    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
    Reply
  • sspoor
    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.
    Reply

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