To make Martha Stewart's prime rib recipe, cut, trim and tie a three-rib roast, then season with salt and pepper. Combine the pan juices left after cooking with red wine to serve with the prime rib.
Leave the roast at room temperature for two hours prior to cooking to ensure that it cooks evenly. Place the oven rack on the lowest level, and preheat the oven to 450 degrees Fahrenheit. Rub the roast with 1 tablespoon of freshly ground black pepper and 2 tablespoons of salt. Place the roast fat-side up in a heavy 13- by 16-inch metal roasting pan that does not have a non-stick surface. Place the short ribs that were removed from the trimmed roast in the pan.
Cook for 20 minutes, then reduce the temperature to 325 degrees Fahrenheit, and cook for about 1 hour and 25 minutes, or until a meat thermometer paced in the thick end of the roast reaches 115 degrees Fahrenheit. Transfer the roast to a platter, then pour the fat and pan drippings into a fat separator, and set it aside. Place the roasting pan over medium-high heat and add 1 1/2 cups of dry red wine. Scrape the bottom of the pan to deglaze, then add the pan juices that were separated from the fat. Cook the mixture until it is reduced by half, then pour it through a fine sieve placed over a bowl, using a wooden spoon to press out the juices from any solid pieces.