Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk).
Ingredients:
- 15 dried bay leaves, crumbled
- 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/3 cup finely grated orange zest (from 2 to 3 oranges)
- 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
Instructions:
- Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 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°F.
- 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. Let rest 20 minutes.
- Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
Prime Rib Roast • Yield: 8 servings
Ingredients:
- 15 dried bay leaves, crumbled
- 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/3 cup finely grated orange zest (from 2 to 3 oranges)
- 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
Prime Rib Roast Nutrition Facts:
• Diet: Low-Carb
• Calories: 532.89
• Fat: 959.63
• Carbs: 16.72
• Protein: 438.02
• Cholesterol: 640.11
• Calcium: 120.40
• Sodium: 327.69* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
