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Prime Rib Roast

  • Servings: 8
Prime Rib Roast

Photography: DAVID M. RUSSELL


For Rub

  • 15 dried bay leaves, crumbled
  • 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves, for garnish
  • 1/3 cup finely grated orange zest (2 to 3 oranges)
  • 1 1/2 to 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup extra-virgin olive oil

For Roast

  • 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched


  1. Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 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 degrees.

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

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

Reviews (2)

  • Coralguy 26 Dec, 2014

    I have been cooking prime rib roasts for 30 years with just Kosher salt, freshly cracked pepper and a touch of rosemary -- and that simple mix still reigns king. I decided to try something different but was disappointed in this recipe. The orange and bay leaves taste bitter after cooking. Don't wast your time. For a 7-rib roast, I use 3 tbs salt, 1.5 tbs pepper and 2 tsp rosemary rubbed onto the roast without any oil. Then cook 20 mins at 450 and about 2.5 hrs at 250 to internal temp of 125.

  • jackebel 30 Dec, 2014

    Coralguy: I'm going with you. This is the first time for me. One question. Bone on or Bone off? Thanks

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