Prime Rib Roast
Photography: DAVID M. RUSSELL
- 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
- 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
- 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.
- 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.
- Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
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