Prime Rib Roast
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl
2
Season with pepper
3
Rub herb mixture all over the beef, coating evenly
4
Refrigerate overnight, covered
5
About 2 hours before you plan to cook the beef, remove it from the refrigerator
6
Place beef, fat side up, in a roasting pan and allow it to come to room temperature
7
Meanwhile, heat the oven to 450°F
8
Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl
9
Season with pepper
10
Rub herb mixture all over the beef, coating evenly
11
Refrigerate overnight, covered
12
About 2 hours before you plan to cook the beef, remove it from the refrigerator
13
Place beef, fat side up, in a roasting pan and allow it to come to room temperature
14
Meanwhile, heat the oven to 450°F
15
Roast: Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer
16
Let rest 20 minutes
17
Carve and serve Slice meat away from ribs, cutting along the bones
18
Then, slice meat crosswise to desired thickness
19
Serve, garnished with whole sage leaves
20
Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer
21
Let rest 20 minutes
22
Carve and serve Slice meat away from ribs, cutting along the bones
23
Then, slice meat crosswise to desired thickness
24
Serve, garnished with whole sage leaves