Recipes Ingredients Meat & Poultry Beef Recipes Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage 3.0 (184) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: 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. Ingredients 15 dried bay leaves, crumbled, plus whole leaves for garnish ⅓ cup coarsely chopped fresh sage leaves, plus whole leaves for garnish ½ cup extra-virgin olive oil Kosher salt and freshly ground pepper ⅓ 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 Directions 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. 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. Rate it Print