Martha Stewart Standing Rib Roast (Prime Rib) with Yorkshire Pudding

Martha Stewart Standing Rib Roast (Prime Rib) with Yorkshire Pudding is a make ahead holiday dinner built for a crowd. Dry mustard and fresh rosemary cure into the bone-in beef over 3 days, so it roasts with a savory bark that sears golden at 450.

Carve thick slices against the grain for Christmas dinner or any holiday table, and serve with Yorkshire pudding from the pan drippings. Start at 450 then drop to 325, because that two-stage heat keeps the center rosy pink.

Martha Stewart Standing Rib Roast (Prime Rib) with Yorkshire Pudding

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Course: DinnerCuisine: American, BritishDifficulty: Medium

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

50

minutes

Calories

580

kcal

A thick, golden-brown crust gives way to rosy, fork-tender beef with deep seasoning from a days-long salt and mustard rub.

Ingredients

• One 5-rib standing rib roast (10 to 12 pounds), sliced off the bone and tied back on at intervals between the rib bones (by the butcher)
  

• Scant 2 tablespoons coarse salt
  

• 1 1/2 tablespoons dry mustard
  

• 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
  

• Coarsely ground black pepper
  

• Yorkshire Pudding, for serving (optional)
  

Directions

• Season the roast: Season meat and bones of rib roast with salt. Rub mustard all over meat and sprinkle with rosemary and pepper. Place roast, rib-side down on a baking sheet. Transfer to refrigerator uncovered or loosely covered for 1 to 3 days; remove roast from refrigerator 3 hours prior to roasting.
• Preheat the oven: Preheat oven to 450 degrees with a rack set in the bottom third.
• Sear the roast: Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 20 minutes.
• Slow roast: Reduce oven temperature to 325. Do not open oven. Cook until an instant-read thermometer inserted into the thickest part of the roast reaches 110 to 115 for rare, 120 degrees for medium-rare, and 125 degrees for medium, about 1 1/2 hours. If meat has not reached desired degree of doneness, cook 10 to 15 minutes more. Once roast reaches 95 degrees, the temperature should rise 8 to 10 degrees more for every additional 10 minutes cooked.
• Rest and carve: Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. If you plan to make Yorkshire pudding, pour beef drippings into a glass measuring cup and set aside, along with the hot roasting pan. Cut strings and remove bones. Slice meat across the grain into 1/4- to 1/2-inch-thick slices and transfer to a warm serving platter. Pour any drippings from carving over meat and serve.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of beef is best for standing rib roast?

Ask your butcher for a 5-rib standing rib roast, also called a bone-in prime rib, in the 10 to 12 pound range. Have the butcher saw the bones off and tie them back on with twine, which makes carving much easier while the bones still protect the meat during roasting. Choice grade works well, but USDA Prime has more marbling and a richer flavor.

How long do you dry brine prime rib before roasting?

The rub of salt, dry mustard, and rosemary should go on at least 1 day ahead, but 3 days in the fridge is the sweet spot because the salt draws moisture out, then back in, seasoning the meat all the way through. Keep the roast uncovered or loosely covered on a baking sheet so the surface dries out, which gives you a better crust. Pull it from the fridge 3 hours before cooking so it comes to room temperature evenly.

What temperature is medium-rare for prime rib?

Pull the roast from the oven when the thickest part reads 120 degrees on an instant-read thermometer for medium-rare. The temperature will climb another 5 to 10 degrees while the meat rests for 25 to 40 minutes, so you land right around 130, which is a warm pink center. For rare, pull at 110 to 115, and for medium, pull at 125.

Can you make prime rib without Yorkshire pudding?

The Yorkshire pudding is optional, so the roast stands on its own just fine. If you skip it, save the beef drippings for gravy instead: deglaze the roasting pan with 1 cup of beef stock over medium heat and whisk in 2 tablespoons of flour. The drippings also freeze well in ice cube trays for up to 3 months, giving you instant flavor for future stews or gravies.

How do you store leftover prime rib?

Wrap individual slices tightly in plastic wrap or place them in an airtight container, and they keep in the fridge for up to 4 days. Reheat gently at 250 degrees in the oven, covered in foil with a splash of beef stock, for about 15 minutes per portion. Microwaving works but tends to dry out the edges, so the low oven method is worth the extra time.