• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Martha Stewart's Prime Rib Roast

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 1 3-rib prime rib roast; first
  • -cut, trimmed and tied
  • 1 tb Fresh ground pepper
  • 2 tb Coarse salt
  • 3 Short ribs; tied
  • 1 1/2 c Dry red wine


1. Place oven rack on lawer level. Heat oven to 450 degrees. Rub roast all
over with salt and pepper. Transfer to heavy 13 x 6 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).

2. Cook 20 minutes. Reduce oven to 325 degrees and continue cooking until
instant read thermometer inserted in thick end of roast (not touching a
bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't,
return 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. Adjust oven to 425 degrees.

4. Pour fat and all drippings out of pan into a fat separator, and set

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