Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage

YUM! With Christmas right around the corner, why not try out this delicious Prime Rib recipe to serve as Christmas dinner?!
TIP: Rub the roast with the herb mixture the day before you cook it; the roast needs to be refrigerated overnight.


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

Find the cooking directions and more delicious recipes at: Martha Stewart