This Martha Stewart Prime Rib Roast Recipe is a juicy and tender recipe, which uses a three-rib prime roast and dry red wine. It’s a classic, foolproof recipe, ready in about 2 hours and 20 minutes.
Martha Stewart Prime Rib Roast Recipe 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 ½ cups dry red wine
How To Make Martha Stewart Prime Rib Roast Recipe
- Preheat oven and season roast: Place the oven rack on the lower level and preheat to 450°F. Rub the roast all over with salt and pepper.
- Place meat in the pan: Transfer the roast, fat-side up, to a heavy 13-by-16-inch metal roasting pan. Place the short ribs in the pan.
- Roast meat, reduce temperature: Roast for 20 minutes. Then reduce oven temperature to 325°F and continue roasting until the internal temperature reaches 115°F, about 1 hour and 25 minutes. Check every 10 minutes if not yet done.
- Let the roast rest: Move the roast to a platter and let it rest in a warm spot so juices can collect. Do not tent to avoid a soggy crust.
- Separate pan drippings: Pour the fat and dark drippings into a fat separator and set aside.
- Deglaze with wine: Set the roasting pan over medium-high heat and pour in the red wine. Scrape the bottom with a wooden spoon to deglaze.
- Add drippings: Pour in the separated drippings, avoiding the fat. Cook until the mixture is reduced by half, about 5–8 minutes.
- Strain and serve: Strain the sauce into a bowl through a fine sieve, pressing down on solids. Discard solids and serve the warm jus with the prime rib.
Recipe Tips
- What cut of meat is best for this recipe?
Use a three-rib prime roast, also called a standing rib roast, for best results. - Can I use boneless prime rib?
Yes, but bone-in offers more flavor and helps keep the meat moist. - What if I don’t have a fat separator?
Let the drippings sit and skim off the fat with a spoon. - How to tell when it’s done:
Use a meat thermometer. Pull it at 115°F for medium-rare; it will rise to around 125°F as it rests. - Do I have to use red wine?
No, you can substitute with beef broth or a mix of broth and balsamic vinegar.
What To Serve With Prime Rib Roast
This hearty roast pairs perfectly with classic sides. Try it with:
- Creamy mashed potatoes
- Roasted Brussels sprouts
- Yorkshire pudding
- Horseradish sauce
- Garlic butter green beans
How To Store Prime Rib Roast
Refrigerate:
Store leftovers in an airtight container for up to 4 days. Slice as needed.
Freeze:
Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Prime Rib Roast Nutrition Facts
- Calories: ~520
- Protein: 38g
- Fat: 38g
- Saturated Fat: 16g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I prep this roast ahead of time?
Yes, season and tie it the night before. Store it uncovered in the fridge to help dry out the exterior for a better crust.
Why is my prime rib tough?
It may be overcooked. Be sure to monitor internal temperature closely and let it rest properly.
Do I need to sear the meat first?
No, the high initial oven temp creates a crust without extra searing.
Can I cook this without the short ribs?
Yes, they’re optional but add flavor to the pan juices.
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Martha Stewart Prime Rib Roast Recipe
Description
A foolproof, flavorful prime rib roast recipe made famous by Martha Stewart, perfect for holiday dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 450°F and season roast with salt and pepper.
- Place the roast, fat-side up, in a roasting pan with short ribs.
- Roast for 20 minutes, then reduce heat to 325°F. Cook until internal temp hits 115°F, about 1 hour 25 minutes.
- Let the roast rest without tenting.
- Pour drippings into a fat separator.
- Deglaze the roasting pan with red wine.
- Add drippings (not fat) and reduce by half.
- Strain the sauce and serve with the roast.