This delicious prime rib recipe from Martha Stewart is perfect for a special meal. With a flavorful herb rub and a tender, juicy roast, it’s sure to impress. It’s simple to prepare, and the citrusy sage notes make each bite irresistible. Enjoy a gourmet meal with minimal effort!
Recipe Ingredients:
For Rub
- 15 dried bay leaves, crumbled
- ⅓ cup coarsely chopped fresh sage leaves, plus several whole leaves, for garnish
- ⅓ cup finely grated orange zest (2 to 3 oranges)
- 1 1/2 to 2 teaspoons coarse salt
- 1 teaspoon freshly ground pepper
- ½ cup extra-virgin olive oil
For Roast
- 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
How To Make Prime Rib?
- Make Herb Rub: Combine crumbled bay leaves, chopped sage, orange zest, salt, pepper, and olive oil in a mortar and pestle. Rub mixture evenly on beef and refrigerate, covered, overnight or up to 1 day.
- Prepare Beef & Preheat Oven: About 3 hours before cooking, remove beef from the fridge. Place the beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, preheat the oven to 230°C (450°F).
- Roast & Reduce Temperature: Roast beef for 30 minutes, then reduce the temperature to 175°C (350°F) and continue roasting for 1 hour to 1 hour 15 minutes, or until an instant-read thermometer inserted into the meat (away from the bone) registers 46–49°C (115–120°F) for rare.
- Rest & Serve: Remove the beef from the oven and let it rest for 20 minutes. Slice the meat away from the ribs, cutting along the bones. Then, slice crosswise to your desired thickness. Garnish with whole sage leaves.
Recipe Tips:
- Let the beef come to room temperature: Take the beef out of the fridge 3 hours before cooking. This helps it cook evenly and ensures a tender roast.
- Use a thermometer: For the perfect doneness, insert an instant-read thermometer into the meat (away from the bone). Aim for 115-120°F (46-49°C) for rare.
- Rest the meat after roasting: Let the roast rest for 20 minutes before slicing. This allows the juices to redistribute, making the meat juicier and more flavorful.
- Apply the rub generously: Make sure to coat the beef evenly with the herb mixture. It adds great flavor and a beautiful crust.
- Adjust the roast time based on size: If your roast is larger or smaller than the 7 lbs specified, adjust the cooking time. Use the thermometer to guide you for perfect results.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover prime rib cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze the prime rib, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To thaw, place the beef in the fridge overnight before reheating.
- Reheat: Preheat your oven to 300°F (150°C). Place the prime rib on a baking sheet and cover it with aluminum foil. Heat for about 10–15 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (about 85g)
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 75mg
- Potassium: 390mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 25g
Check out More Recipes:
- Martha Stewart Roast Turkey
- Martha Stewart Meatloaf Recipe
- Martha Stewart Turkey Meatballs
- Martha Stewart Turkey Chili
- Martha Stewart Roasted Turkey Breast
Martha Stewart Prime Rib
Description
This delicious prime rib recipe from Martha Stewart is perfect for a special meal. With a flavorful herb rub and a tender, juicy roast, it’s sure to impress. It’s simple to prepare, and the citrusy sage notes make each bite irresistible. Enjoy a gourmet meal with minimal effort!
Ingredients
For Rub
For Roast
Instructions
- Make Herb Rub: Combine crumbled bay leaves, chopped sage, orange zest, salt, pepper, and olive oil in a mortar and pestle. Rub mixture evenly on beef and refrigerate, covered, overnight or up to 1 day.
- Prepare Beef & Preheat Oven: About 3 hours before cooking, remove beef from the fridge. Place the beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, preheat the oven to 230°C (450°F).
- Roast & Reduce Temperature: Roast beef for 30 minutes, then reduce the temperature to 175°C (350°F) and continue roasting for 1 hour to 1 hour 15 minutes, or until an instant-read thermometer inserted into the meat (away from the bone) registers 46–49°C (115–120°F) for rare.
- Rest & Serve: Remove the beef from the oven and let it rest for 20 minutes. Slice the meat away from the ribs, cutting along the bones. Then, slice crosswise to your desired thickness. Garnish with whole sage leaves.
Notes
- Let the beef come to room temperature: Take the beef out of the fridge 3 hours before cooking. This helps it cook evenly and ensures a tender roast.
- Use a thermometer: For the perfect doneness, insert an instant-read thermometer into the meat (away from the bone). Aim for 115-120°F (46-49°C) for rare.
- Rest the meat after roasting: Let the roast rest for 20 minutes before slicing. This allows the juices to redistribute, making the meat juicier and more flavorful.
- Apply the rub generously: Make sure to coat the beef evenly with the herb mixture. It adds great flavor and a beautiful crust.
- Adjust the roast time based on size: If your roast is larger or smaller than the 7 lbs specified, adjust the cooking time. Use the thermometer to guide you for perfect results.
Martha Stewart Prime Rib