Back to Prime Rib Roast All Reviews for Prime Rib Roast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 prime rib roast
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 prime rib roast
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
prime rib roast
prime rib roast
Ingredients
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
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.
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.
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.
Pour fat and all dark drippings out of pan into a fat separator; set aside.
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.
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 (22)
Add Rating & Review 247 Ratings 5 star values: 75 4 star values: 84 3 star values: 50 2 star values: 29 1 star values: 9
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Reviews (22)
Add Rating & Review 247 Ratings 5 star values: 75 4 star values: 84 3 star values: 50 2 star values: 29 1 star values: 9
Add Rating & Review
247 Ratings 5 star values: 75 4 star values: 84 3 star values: 50 2 star values: 29 1 star values: 9
247 Ratings 5 star values: 75 4 star values: 84 3 star values: 50 2 star values: 29 1 star values: 9
247 Ratings 5 star values: 75 4 star values: 84 3 star values: 50 2 star values: 29 1 star values: 9
5 star values: 75 4 star values: 84 3 star values: 50 2 star values: 29 1 star values: 9
Martha Stewart Member Rating: 5 stars 12/27/2017 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 Martha Stewart Member Rating: 5 stars 12/25/2017 I make this every year for Christmas and it is a hit with all of my guests. Easy and delicious! Martha Stewart Member Rating: 5 stars 12/25/2015 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! Martha Stewart Member Rating: Unrated 12/23/2013 I make this prime rib every Christmas. It is absolutely delicious and so easy! Martha rocks! Martha Stewart Member Rating: Unrated 03/11/2013 This is a wonderful classic. I ordered my standing rib roast from Lobels (http://www.lobels.com) and it was fantastic! Martha Stewart Member Rating: Unrated 12/25/2012 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!! Martha Stewart Member Rating: Unrated 12/25/2011 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. Martha Stewart Member Rating: Unrated 12/25/2011 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! Martha Stewart Member Rating: Unrated 12/29/2010 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. Martha Stewart Member Rating: Unrated 12/24/2009 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. Martha Stewart Member Rating: Unrated 12/20/2009 Is it OK to make without the short ribs? Martha Stewart Member Rating: Unrated 01/01/2009 I have used this over and over and every time it is PERFECT!!! Martha Stewart Member Rating: Unrated 12/27/2008 perfect cooking temperature and timing. great! so easy Martha Stewart Member Rating: Unrated 12/26/2008 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. :) Martha Stewart Member Rating: Unrated 12/21/2008 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! Martha Stewart Member Rating: Unrated 11/24/2008 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. Martha Stewart Member Rating: Unrated 11/14/2008 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. Martha Stewart Member Rating: Unrated 06/06/2008 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. Martha Stewart Member Rating: Unrated 03/11/2008 tThis is my recipe for the yearly holiday "roast beast" as well- since 1996! Martha Stewart Member Rating: Unrated 03/09/2008 Amazing recipe...foolproof! Martha Stewart Member Rating: Unrated 12/22/2007 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! Martha Stewart Member Rating: Unrated 12/20/2007 what are the shortribs for"Martha Stewart Member
Rating: 5 stars 12/27/2017
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
Rating: 5 stars
Rating: 5 stars 12/25/2017
I make this every year for Christmas and it is a hit with all of my guests. Easy and delicious!
Rating: 5 stars 12/25/2015
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!
Rating: Unrated 12/23/2013
I make this prime rib every Christmas. It is absolutely delicious and so easy! Martha rocks!
Rating: Unrated
Rating: Unrated 03/11/2013
This is a wonderful classic. I ordered my standing rib roast from Lobels (http://www.lobels.com) and it was fantastic!
Rating: Unrated 12/25/2012
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!!
Rating: Unrated 12/25/2011
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.
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!
Rating: Unrated 12/29/2010
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.
Rating: Unrated 12/24/2009
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.
Rating: Unrated 12/20/2009
Is it OK to make without the short ribs?
Rating: Unrated 01/01/2009
I have used this over and over and every time it is PERFECT!!!
Rating: Unrated 12/27/2008
perfect cooking temperature and timing. great! so easy
Rating: Unrated 12/26/2008
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. :)
Rating: Unrated 12/21/2008
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!
Rating: Unrated 11/24/2008
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.
Rating: Unrated 11/14/2008
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.
Rating: Unrated 06/06/2008
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.
Rating: Unrated 03/11/2008
tThis is my recipe for the yearly holiday “roast beast” as well- since 1996!
Rating: Unrated 03/09/2008
Amazing recipe…foolproof!
Rating: Unrated 12/22/2007
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!
Rating: Unrated 12/20/2007
what are the shortribs for"
All Reviews for Prime Rib Roast
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Prime Rib Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
