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How to Make Prime Rib Like a Pro

This isn't a quick recipe for prime rib, but it's definitely a keeper.

Finding the ultimate prime rib recipe is among the most popular Christmas recipes for 2012. Last year, the delicious red dish trended on Google for two weeks as a popular search term. 

For those looking for an authentic recipe, we turned to none other than Martha Stewart for her take on what we think is the best prime rib recipe yet. I personally made this dish myself (couldn't wait) and have dotted some of my own tips below. And yes, it was yummy.

To get started, gather the following 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

Now, the directions:

1. 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.

2. 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.

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. The short ribs can be eaten as a snack, or reserved to make flavorful soups.

4. Pour fat and all dark drippings out of pan into a fat separator; set aside.

5. 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.

Some tips -

  • Not only is au jus a fancy word to say, it's also delicious! You can make a simple gravy from pan juices by taking small pieces from the bottom of the pan. Mix the pan juice with about a 1/2 cup of prepared beef stock and simmer gently for about 4-6 minutes. Adding red wine is also a nice touch.
  • You probably want to serve prime rib with red wine or a zinfandel.

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Jim December 24, 2012 at 02:44 PM
You dont need the thermometer - take a long two prong fork, sitck into the prime rib halfway through, pull it out and touch it to your bottom lip, when the fork becomes warm your done. Forget the pepper - but use either sea salt or kosher salt and rub the outside of the prime rib.
Shawn December 24, 2012 at 03:17 PM
That is amazing how a roasted prime rib got grill marks.
Bruce December 24, 2012 at 04:13 PM
1. 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. Would a 450 degree rack make grill marks?
Jim December 24, 2012 at 07:04 PM
Bruce - Not on a roast that has not been cut yet. Usually see it if the person wants a more well done piece of meat, then you do: 1) Flip the prime rib over to show less red, or 2) soak it in au jus for a few minutes, or 3) throw on the brolier which gives you the char lines.

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