Prime Rib Roast

192 Ratings
  • 5 21
  • 4 33
  • 3 83
  • 2 43
  • 1 12

This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.

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Credit: David M. Russell

Recipe Summary

Servings:
8
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Ingredients

For Rub
For Roast

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.

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  • 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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Reviews (1)

192 Ratings
  • 5 21
  • 4 33
  • 3 83
  • 2 43
  • 1 12
Martha Stewart Member
12/26/2014
I have been cooking prime rib roasts for 30 years with just Kosher salt, freshly cracked pepper and a touch of rosemary -- and that simple mix still reigns king. I decided to try something different but was disappointed in this recipe. The orange and bay leaves taste bitter after cooking. Don't wast your time. For a 7-rib roast, I use 3 tbs salt, 1.5 tbs pepper and 2 tsp rosemary rubbed onto the roast without any oil. Then cook 20 mins at 450 and about 2.5 hrs at 250 to internal temp of 125.
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