Reviews (1) Add Rating & Review 192 Ratings 5 star values: 21 4 star values: 33 3 star values: 83 2 star values: 43 1 star values: 12 Martha Stewart Member Rating: 2 stars 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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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 martha-cooking-school-perfect-roast-prime-rib-roast.jpg
Ingredients For Rub 15 dried bay leaves, crumbled 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves, for garnish 1/3 cup finely grated orange zest (2 to 3 oranges) 1 1/2 to 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1/2 cup extra-virgin olive oil For Roast 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 martha-cooking-school-perfect-roast-prime-rib-roast.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
martha-cooking-school-perfect-roast-prime-rib-roast.jpg
martha-cooking-school-perfect-roast-prime-rib-roast.jpg
Ingredients
Ingredients
15 dried bay leaves, crumbled 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves, for garnish 1/3 cup finely grated orange zest (2 to 3 oranges) 1 1/2 to 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1/2 cup extra-virgin olive oil
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
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.
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.
Reviews (1)
Add Rating & Review 192 Ratings 5 star values: 21 4 star values: 33 3 star values: 83 2 star values: 43 1 star values: 12
Martha Stewart Member Rating: 2 stars 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.
Reviews (1)
Add Rating & Review 192 Ratings 5 star values: 21 4 star values: 33 3 star values: 83 2 star values: 43 1 star values: 12
Add Rating & Review
192 Ratings 5 star values: 21 4 star values: 33 3 star values: 83 2 star values: 43 1 star values: 12
192 Ratings 5 star values: 21 4 star values: 33 3 star values: 83 2 star values: 43 1 star values: 12
192 Ratings 5 star values: 21 4 star values: 33 3 star values: 83 2 star values: 43 1 star values: 12
5 star values: 21 4 star values: 33 3 star values: 83 2 star values: 43 1 star values: 12
Martha Stewart Member Rating: 2 stars 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.Martha Stewart Member
Rating: 2 stars 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.
Rating: 2 stars
All Reviews for Prime Rib Roast
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Prime Rib Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
