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

Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage
Photo: Gentl and Hyers
10 to 12 Serves

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.


  • 15 dried bay leaves, crumbled, plus whole leaves for garnish

  • cup coarsely chopped fresh sage leaves, plus whole leaves for garnish

  • ½ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • cup finely grated orange zest (from 3 oranges)

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

  • 3 pounds russet potatoes, preferably small, peeled and halved lengthwise


  1. 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.

  2. 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.

  3. 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.

Related Articles