Prime Rib Roast Recipe (With Video)

Prep Time:

15 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 45 mins

Servings:

8

Martha's prime rib roast recipe is an impressive main dish, and a favorite for the holidays and special occasions. It calls for a three-rib roast, giving it a simple yet aromatic rub made with bay leaves, orange zest, fresh sage, and olive oil. The meat rests in the rub for up to a day, then is roasted; first at a high temperature, then the heat is turned down for the meat to finish cooking for a juicy, even result. This method complements the exquisite flavor and tenderness of this magnificent cut of beef. Slice just enough to serve; if you're lucky, there will be leftovers for sandwiches.

roast prime rib on a white plate with green garnish — Credit:
David Russell

3 Tips for a Perfect Prime Rib Roast

Season ahead: Purchase and marinade your prime rib roast at least one day ahead—and up to three days before you plan to serve—to give the herby, citrusy mixture time to flavor the meat.

Temper before roasting: As when roasting nearly all large cuts of meat, it's important to let a prime rib roast come to room temperature before cooking; this will ensure the exterior and interior of the meat are a similar temperature before it hits the oven, resulting in a more even cook. Since it's especially dense and meaty, Martha suggests taking it out of the refrigerator about three hours before roasting.

Start high, then go low: Roasting prime rib at a high temperature (450 degrees Fahrenheit) for 30 minutes kickstarts the formation of the gorgeous crust. After that, you'll lower the temperature to 350 degrees for another hour or so, which prevents the outside from burning before the inside has a chance to cook to through.

Directions

Make herb mixture and rub on beef:

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.
Prep beef and preheat oven:

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°F.
Roast beef, then reduce temp and continue:

Cook beef for 30 minutes, then reduce the temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer.
Rest meat, then slice and serve:

Remove from oven and 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.