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Prime Rib

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Prime Rib
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Makes: 8 servings adjust



  • 15 Dried Bay Leaves, crumbled
  • 13 cup Fresh Sage Leaves, coarsely chopped
  • 13 cup Orange Zest, finely grated
  • 2 teaspoons Coarse Salt
  • 1 teaspoon Pepper
  • 12 cup Extra-virgin Olive Oil
  • 7 pounds 3-rib Prime Rib of Beef, trimmed

Step 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.

Step 2

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.

Step 3

Preheat oven to 450 degrees.

Step 4

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 (fro rare), about 1 hour to 1 hour 15 minutes longer. Remove and let rest for 20 minutes.


  • Fresh Sage Leaves, for garnish

Step 5

Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
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