A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family will love this crowd pleasing main. 

Martha Stewart Living, December 2005

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Gentl and Hyers

Recipe Summary

Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.

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  • Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.

  • Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.

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Reviews (5)

184 Ratings
  • 5 star values: 28
  • 4 star values: 18
  • 3 star values: 79
  • 2 star values: 42
  • 1 star values: 17
Rating: Unrated
12/28/2007
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!
Rating: Unrated
12/24/2007
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!
Rating: Unrated
12/20/2007
I made this with a Horseradish Sauce on the side......Three equal parts of Sour Cream, Mayo, Yogurt......prepared H/R to taste......SanJoseBob
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Rating: Unrated
12/08/2007
I did this with a 5 lb. bonless prime rib for Sunday dinner. What I did was heated the oven to 500 degrees
Rating: Unrated
12/06/2007
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.
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