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Prime Rib Roast Recipe

User Rating 5 Star Rating (4 Reviews)


Roasted prime rib
StockFood - William Reavell/Riser/Getty Images
Classic prime rib roast makes an impressive dish for any occasion. Do not overcook or you will ruin an expensive piece of beef.

Prep Time: 2 hours, 10 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 3 hours, 35 minutes

Yield: 6 to 8 servings


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


To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven.

Place oven rack on lower level. Heat oven to 450 degrees F. 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. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return 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, Adjust oven to 425 degrees.

Pour fat and all drippings out of pan into a fat separator, and 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. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding.

Yield: 6 to 8 servings

Recipe Source: The Martha Stewart Living Cookbook by Martha Stewart (Clarkson Potter)
Reprinted with permission.

User Reviews

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 5 out of 5
Excellent Recipe!, Member chadpaige

I made my first rib roast using this recipe - simple and it turned out delicious! Highly Recommend!!

74 out of 79 people found this helpful.

See all 4 reviews

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