e prime rib roast is the crown jewel of holiday tables and special occasions. Martha Stewart’s method transforms this magnificent, tender cut of beef into an aromatic masterpiece using a unique rub of bay leaves, fresh sage, and bright orange zest. This combination cuts through the richness of the beef, creating a sophisticated flavor profile that is as fragrant as it is delicious.
This recipe sits on marthastewart.com under the title “Prime Rib Roast.” It emphasizes a precise two-stage roasting technique: starting at a high temperature to develop a deep, savory crust, then finishing at a lower temperature to ensure the interior remains perfectly succulent and evenly cooked.
The key to this recipe isn’t just the technique—it’s the preparation. By seasoning the roast up to a day in advance and allowing it to temper at room temperature before it ever touches the heat, you ensure consistent results that rival the finest steakhouses.
Martha Stewart Prime Rib Roast
Course: Beef, DinnerCuisine: AmericanDifficulty: Intermediate8
servings15
minutes1
hour30
minutes450
kcal1
hour50
minutesAn impressive, holiday-worthy centerpiece featuring a fragrant rub of bay leaves, fresh sage, and orange zest. Roasted to perfection with a crispy, seasoned crust and a tender, juicy interior, this prime rib is the gold standard for special occasion dining.
Ingredients
- For the Rub
15 dried bay leaves, crumbled
⅓ cup coarsely chopped fresh sage leaves (plus whole leaves for garnish)
⅓ cup finely grated orange zest (from 2–3 oranges)
1 1/2 to 2 teaspoons coarse salt
1 teaspoon freshly ground pepper
½ cup extra-virgin olive oil
- For the Roast
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
Directions
- Rub and rest: Using a mortar and pestle, combine the crumbled bay leaves, sage, orange zest, salt, pepper, and olive oil. Rub the herb mixture evenly over the entire surface of the beef. Cover and refrigerate overnight (or up to 1 day).
- Temper the meat: Three hours before cooking, remove the beef from the refrigerator and place it, fat-side up, in a roasting pan. Let it sit at room temperature to ensure even cooking. Preheat your oven to 450°F.
- The high-heat sear: Roast the beef at 450°F for 30 minutes to develop a golden-brown crust.
- Finish low and slow: Reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat (avoiding the bone) registers 115° to 120°F for rare. This will take an additional 1 to 1 1/4 hours.
- Rest and serve: Remove from the oven and let the roast rest for at least 20 minutes before carving. Slice the meat away from the ribs, then slice crosswise to your desired thickness. Garnish with fresh whole sage leaves.
Notes
- Season Early: Giving the herb and citrus rub 24 hours to sit on the beef allows the flavors to penetrate the meat fibers, ensuring every bite is seasoned.
- Don’t Skip Tempering: A 7-pound roast is extremely dense. Pulling it out 3 hours before roasting is essential; if the center is fridge-cold when it hits the oven, the exterior will overcook long before the center reaches your desired temperature.
- Use a Thermometer: Because prime rib is an expensive cut, don’t guess. Use a high-quality meat thermometer to pull the roast at exactly 115–120°F for a perfect medium-rare result.
FAQs
Why use dried bay leaves in the rub?
While fresh bay leaves are often used for long-simmered soups, crumbled dried bay leaves in a rub release their floral, earthy oils into the fat of the roast as it cooks. It provides a unique, aromatic depth that pairs beautifully with the sage and orange.
Can I substitute a different herb?
While sage is classic for prime rib, fresh rosemary or thyme can be substituted. However, avoid using dried versions of these herbs in the rub, as they can have a gritty texture. Stick to fresh herbs for the rub and garnish.
What is the best way to handle leftovers?
Prime rib leftovers are a luxury. Wrap any remaining meat tightly in plastic wrap and then foil to keep it from drying out. Use it within 3 days for incredible French dip sandwiches or thinly sliced over a cold salad.
How do I know when it’s done?
Prime rib should be pulled from the oven at a slightly lower temperature than your target, as it will continue to cook during the 20-minute resting period (carry-over cooking). For medium-rare, aim for 120°F; the temperature will rise to about 130°F while it rests.
Is it necessary to “frenched” the ribs?
“Frenching” the bones (cleaning the meat and fat off the rib bones) is purely aesthetic—it gives the roast a cleaner, more elegant look on the platter. If your butcher hasn’t done it, it’s not required for flavor, but it makes for a much more impressive presentation when carving at the table.
