Recipes Ingredients Meat & Poultry Beef Recipes Prime Rib Roast 3.0 (192) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 19, 2022 Print Share Share Tweet Pin Email Servings: 8 This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches. Ingredients For Rub 15 dried bay leaves, crumbled ⅓ cup coarsely chopped fresh sage leaves, plus several whole leaves, for garnish ⅓ cup finely grated orange zest (2 to 3 oranges) 1 1/2 to 2 teaspoons coarse salt 1 teaspoon freshly ground pepper ½ cup extra-virgin olive oil For Roast 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched Directions 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. David M. Russell Print