Prime Rib Roast

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This classic prime rib roast is an impressive centrepiece that relies on high-quality beef and a fragrant, citrus-infused herb rub. By marinating the meat overnight in a blend of fresh sage, cracked bay leaves and bright orange zest, the savoury flavours penetrate deep into the joint. The result is a beautifully browned crust and a succulent, tender interior that makes it a sophisticated choice for a Sunday roast or a special celebration.

As a diabetes-friendly option, this recipe focuses on high protein and healthy fats from extra-virgin olive oil, making it naturally low in carbohydrates. The absence of sugary glazes or heavy starches allows the natural richness of the beef to shine. Serve this roast with a side of steamed seasonal greens or roasted root vegetables for a balanced, nutritious meal that feels truly indulgent.

Ingredients for Prime Rib Roast

15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
1/2 taza de aceite de oliva virgen extra
Sal gruesa y pimienta recién molida
50g finely grated orange zest (from 2 to 3 oranges)
1 three-rib prime rib of beef (about 3.2kg ), trimmed and frenched

How to make Prime Rib Roast

Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 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 232°C.

Cook beef for 30 minutes, then reduce temperature to 177°C and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 46°C to 49°C (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.