Recipes Ingredients Meat & Poultry Beef Recipes Prime Rib Roast 3.8 (247) 21 Reviews Learn how to cook prime rib with confidence. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 15, 2023 Rate PRINT Share Servings: 8 This standing rib roast recipe—more often called prime rib roast—is a showstopper of a main dish perfect for holidays and special occasions. Simple seasonings and a roasting temperature that starts out high then is turned down low complement the exquisite flavor and tenderness of this cut of meat. Cooking a whole prime rib roast ensures that each of your guests can have a serving that’s done to their preferred level of doneness. The very center of the roast will be rosy pink, pleasing everyone who loves their beef rare, and the nicely browned end cuts will satisfy the people who prefer their meat more done. What Is Prime Rib? The name “prime rib” is derived from butcher’s terminology: beef cows are divided into eight primal cuts, one of which is the rib cut. The name is not related to USDA beef grades—a measure of quality and fat marbling. The top grade of beef is Prime. And here it’s worth the splurge to get Prime grade prime rib. How Much to Buy A roast cut from the first three ribs of the prime rib is known as the first cut. A trimmed, bone-in first cut prime rib roast usually weighs between 7 and 9 pounds. Count on buying 1 pound per person for a bone-in prime rib roast. It’s a good idea to order your roast ahead of time from a butcher to ensure you get the quality and size you want. Jacob Fox A Fantastic Prime Rib Dinner Menu for Holiday Entertaining What to Serve With Prime Rib Horseradish Sauce Holiday Yorkshire Pudding Roasted New Potatoes Glazed Carrots with Thyme Martha's Mom Mrs. Kostyra's Creamed Spinach Apple, Walnut, and Endive Salad 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 Directions Jacob Fox To ensure even cooking, the roast must first be left at room temperature for about two hours before being placed in the oven. Preheat oven and season roast: Place oven rack on lower level. Preheat oven to 450°F. Rub roast all over with salt and pepper. Jacob Fox Place meat in pan: Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan. Jacob Fox Roast meat, reducing oven temp after 20 mins: Cook 20 minutes. Reduce oven temperature to 325°F, 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. Jacob Fox Allow meat to rest: Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10°F.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups. Jacob Fox Separate drippings: Pour fat and all dark drippings out of pan into a fat separator; set aside. Jacob Fox Make jus: Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Jacob Fox Add drippings: 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. Jacob Fox Strain: 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. Jacob Fox Serve: Serve the juices warm with the prime rib. Jacob Fox Testing for Doneness Prime rib is best served rare. To determine doneness, insert an instant read thermometer into the thickest part of the meat, ensuring that it does not touch the bone. Remove it from the oven when it reaches 115 to 120 degrees Fahrenheit, and then set it aside to rest in a warm place (such as the back of the stove) for at least 15 minutes before carving. Jacob Fox Frequently Asked Questions: Is standing rib roast the same as prime rib? Standing rib roast and prime rib roast are interchangeable names. Remember, the name “prime rib” does not automatically mean that it is Prime grade beef. How far in advance should you buy a prime rib? It’s a good idea to order your prime rib in advance from the butcher. Call to find out how far ahead you need to order, but plan to allow at least a week. Do you cook prime rib bone up or down? Prime rib should be roasted bone down, so that the layer of fat goes on top to slowly baste the meat as it roasts. The bones also form a natural roasting rack! Do you cook prime rib covered or uncovered? Prime rib should be cooked uncovered so the exterior gets browned and crisp. Other Prime Rib and Roast Beef Recipes to Try: Standing Rib Roast (Prime Rib) With Yorkshire Pudding Prime Rib Roast Prime Rib and Oven-Roasted Potatoes With Bay Leaves and Sage Herb-Crusted Standing Rib Roast Rolled Rib-Eye Roast Roast Beef With Shallots Originally appeared: Martha Stewart Living, December/January 1996 Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a freelance writer for MarthaStewart.com.