Recipes Ingredients Meat & Poultry Beef Recipes Martha's Prime Rib Roast 3.1 (192) 1 Review It's a spectacular entrée for a special dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 22, 2023 Rate PRINT Share Servings: 8 A prime rib roast is an impressive main dish, and a favorite for the holidays and special occasions. When you invest in this choice cut of beef, you need a preparation that will enhance it. Martha's prime rib roast recipe uses a three-rib roast, giving it a simple rub made with bay leaves, orange zest, 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. This method complements the exquisite flavor and tenderness of this magnificent cut of meat. If you're lucky, there will be leftovers for sandwiches. Roast Beef with Shallots David Russell 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 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. Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.