Ingredients
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
Kosher salt and freshly ground pepper
1/3 cup finely grated orange zest (from 3 oranges)
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
3 pounds russet potatoes, preferably small, peeled and halved lengthwise
Preparation
Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.
Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.
Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.
