Prime Rib Roast

• 15 dried bay leaves, crumbled
• 1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/3 cup finely grated orange zest (from 2 to 3 oranges)
• 1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

1. Prepare meat Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl.
2. Season with pepper.
3. Rub herb mixture all over the beef, coating evenly.
4. Refrigerate overnight, covered.
5. About 2 hours before you plan to cook the beef, remove it from the refrigerator.
6. Place beef, fat side up, in a roasting pan and allow it to come to room temperature.
7. Meanwhile, heat the oven to 450F.
8. Roast Cook beef for 30 minutes, then reduce temperature to 350F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115F to 120F (for rare), about 1 hour to 1 hour 15 minutes longer.
9. Let rest 20 minutes.
10. Carve and serve Slice meat away from ribs, cutting along the bones.
11. Then, slice meat crosswise to desired thickness.
12. Serve, garnished with whole sage leaves.
13. Potatoes make a delicious accompaniment when roasted with the meat, soaking up some of the flavorful juices and forming a crisp, golden crust.
14. Before putting the roast in the oven, halve and peel 3 pounds russet potatoes.
15. Place in a large pot of water and bring to a boil.
16. Salt generously and cook potatoes for 5 minutes, then drain well.
17. Score lines lengthwise in potatoes using the tines of a fork.
18. Then roast the meat as directed, adding potatoes to roasting pan after the meat has been in the oven 15 minutes.
19. Drizzle with olive oil if there is not enough in bottom of pan to lightly coat potatoes.
20. Proceed with recipe, roasting the meat with potatoes for another 15 minutes before reducing heat to 350F; roast until meat is cooked through, turning potatoes after 30 minutes.
21. Prime rib is available at butcher shops and many large supermarkets.
22. Ask for the first cut, which comprises the first three ribs in the short end of the beef, and have the butcher trim the roast and French the bones for you.
23. The word prime in the cuts name is not to be confused with the Prime designation of quality from the USDA (page 101).

bay leaves, sage, extravirgin olive oil, salt, orange zest, three

Taken from www.epicurious.com/recipes/food/views/prime-rib-roast-393869 (may not work)