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Prime Rib Roast

Recipe photo courtesy of Reed Davis

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

Source: Martha Stewart Living, December/January 1996



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.

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How would you rate this recipe?
  • usmc68jade79
    27 DEC, 2017
    This is the first time I used this recipe. I used a 5lb 3 rib roast, followed the easy directions, and my Friend and Buddy (Wife) of 48 years said it was the best tasting and cooked prime rib I had ever made. Judy couldn't believe it was seasoned with just salt and pepper. Thank you so very much for showing an old cook how to cook. It will be used and shared from now on. Sergeant Major P, USMC/USA, Retired
  • 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!
    • ALR5902314DW
      26 DEC, 2017
      I have made this for Christmas dinner two years in a row and it is flawless.
  • dwrlpn
    25 DEC, 2017
    I make this every year for Christmas and it is a hit with all of my guests. Easy and delicious!
  • 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!
    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!
  • 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.
  • 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.

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