Prime Rib Roast


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


For Rub

  • 15 dried bay leaves, crumbled

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

  • 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


  1. 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.

  2. 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.

  3. 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
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