Prime Rib Roast

Ingredients for Prime Rib Roast

• 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

• 80ml finely grated orange zest (from 2 to 3 oranges)

• 1 three-rib prime rib of beef (about 3.2kg ), trimmed and frenched

How to make Prime Rib Roast

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 232°C.

Cook beef for 30 minutes, then reduce temperature to 177°C and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 46°C to 49°C (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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.