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Prime Rib Roast

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Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.

  • Servings: 8

Source: Martha Stewart Living, December/January 1996

Ingredients

  • 1 three-rib prime roast, first cut, trimmed and tied
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons salt
  • 3 short ribs, tied
  • 1 1/2 cups dry red wine

Directions

  1. Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.

  2. Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.

  3. Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.

  4. Pour fat and all dark drippings out of pan into a fat separator; set aside.

  5. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.

Cook's Notes

To ensure even cooking, roast must first be left at room temperature for about two hours before being placed in the oven. Do not use a nonstick pan for this recipe; it will yield fewer cooked-on bits of flavorful juices.

Reviews Add a comment

  • sandraijerez
    25 DEC, 2015
    I just made this for the first time for Christmas Eve dinner and it was a huge hit! Delicious flavors and so simple to make. However, don't forget the short ribs. It lends a deep and complex flavor to the wine reduction used for the meat. I will make this again and again!
    Reply
  • Jane1963
    23 DEC, 2013
    I make this prime rib every Christmas. It is absolutely delicious and so easy! Martha rocks!
    Reply
  • Tiffany Price
    11 MAR, 2013
    This is a wonderful classic. I ordered my standing rib roast from Lobels (http://www.lobels.com) and it was fantastic!
    Reply
  • MARYANNMCQUADE
    25 DEC, 2012
    This was the first time I have made a Prime Rib roast. It came a little rare for my liking but it was absolutely delicious, this is going to be my new Christmas dinner! It was so easy and the sauce was wonderful. I made the Yorkshire pudding (never made that before either) and it was excellent!!
    Reply
  • abchall
    25 DEC, 2011
    Cookingjay, this recipe comes out perfect every time I have prepared it. When I buy the meat, I ask for the ribs to be cut and tied on. The ribs act as a roasting rack for the meat. They may have already done this for you. I seem to remember a video where Martha talked about this, but couldn't find it. Good luck and hope it all turns out great.
    Reply
  • cookingjay
    25 DEC, 2011
    I will be cooking a 10 lb. prime rib tomorrow. (first time) What and where are these short ribs everyone is mentioning? Do I need to cut them off my meat? Do you only get them if you ask for them? I bought my meat from a local meat store, not a regular market. Please help!
    Reply
  • MS10784076
    29 DEC, 2010
    My husband and I cooked this for Christmas 2010. We did not cook the short ribs because we're not big on gravy. Plus there seemed to be enough drippings with the meat omits own. It took a whole lot longer to cook, at least 30-40 minutes longer. Maybe we ended up with a bigger cut of meat. We had leftovers, as we wanted them, and made sandwiches as well as beef stroganoff and the meat was still nice and tender.
    Reply
  • BuckyToronto
    24 DEC, 2009
    Allisooon ... no need for the short ribs. They taste good but don't add anything to the recipe. This has been our Christmas Day dinner for 12 years in a row ... and her directions produce the perfect medium-rare roast beef. Enjoy.
    Reply
  • allisooon
    20 DEC, 2009
    Is it OK to make without the short ribs?
    Reply
  • blpark55
    1 JAN, 2009
    I have used this over and over and every time it is PERFECT!!!
    Reply