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Prime Rib

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. Serve the meat with its traditional side dish, Yorkshire Pudding.

  • Servings: 8
Prime Rib

Source: Martha Stewart Living, December 2005


  • 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


  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.

Reviews (19)

  • Jane1963 23 Dec, 2013

    I make this prime rib every Christmas. It is absolutely delicious and so easy! Martha rocks!

  • Tiffany Price 11 Mar, 2013

    This is a wonderful classic. I ordered my standing rib roast from Lobels ( and it was fantastic!

  • 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!!

  • 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.

  • 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!

  • ladytiffany 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.

  • 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.

  • allisooon 20 Dec, 2009

    Is it OK to make without the short ribs?

  • blpark55 1 Jan, 2009

    I have used this over and over and every time it is PERFECT!!!

  • recipe12345 27 Dec, 2008

    perfect cooking temperature and timing. great! so easy

  • Lynnzy 26 Dec, 2008

    This was my first time ever preparing Prime Rib and my guests and I were completely satisfied, easy and delicious. My British guest said I even nailed the Yorshire Pudding. My butcher was the only one giving me greif because he had to tie 3 short ribs together and didn't understand why, I told him to ask Martha. :)

  • CarolineThompson 21 Dec, 2008

    I cook this every year along with the Yorshire Pudding. It is always a big hit with family and friends. Comes out perfect every time!

  • salsasenora 24 Nov, 2008

    Absolutely perfect, restaurant quality prime rib results from this recipe! It's easy and, once it's in the oven I can enjoy visitors' company instead of being in the kitchen fixing dinner. Next time, I will remove the bone before cooking (cook roast on top of the bone) for easier carving and remove some of the salt from crust before serving.

  • robbruss 14 Nov, 2008

    I made the prime rib for Christmas 2008. Both my husband and I thought it was excellent. I also made the yorkshire puddings in muffin tins; It was great also. This meal will be a yearly Christmas tradition from now on.

  • WesternLady 6 Jun, 2008

    I made this for the first time for New Year's Day 2008 and it was absoutely delicious! Provided I can afford this cut of meat, I would like to make this a yearly tradition. I also tried the Yorkshire pudding recipe that was baked in the muffin tins rather than a baking dish and the scored roasted potatoes (the meal is on Martha's Christmas DVD with Anne Wilan (sp?) and this meal was absoutely tops.

  • newkumet 11 Mar, 2008

    tThis is my recipe for the yearly holiday "roast beast" as well- since 1996!

  • ssfmg 9 Mar, 2008

    Amazing recipe...foolproof!

  • drone832 22 Dec, 2007

    They are for snacking or you can use them to make soup after they're done cooking. They also add extra beefy bits to the pan for making the gravy. This is a great recipe and has become my standard for Christmas. Enjoy!

  • lurl 20 Dec, 2007

    what are the shortribs for"

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