A holiday meal needs a great main dish. The Martha Stewart Prime Rib Recipe is a perfect choice. Many families love the Martha Stewart Prime Rib Recipe for celebrations.
It looks very fancy on the dinner table. You can learn how to make Martha Stewart Prime Rib Recipe here.
This meal is easier than it looks. It is a classic dish for a big party. Your guests will be very impressed by this roast.
You can find more holiday cooking tips to help you out. Let us start making this juicy beef roast now.
What Makes This Recipe Special
The flavor of this roast is very rich. It has a salty and savory crust on top. The texture of the meat is very tender. It melts in your mouth like butter. This recipe is surprisingly easy to follow at home.
It does take a few hours to cook. However, the hands-on prep time is very short. Most of the work happens inside your oven.
You can read about selecting the best beef for your meal. The result is a professional and juicy steak dinner. Everyone will enjoy the deep and meaty taste.
Equipment List
- Large Roasting Pan: You need this to hold the heavy beef. It allows the heat to cook the meat evenly.
- Roasting Rack: Place this inside the large roasting pan. It keeps the meat from sitting in its juices.
- Digital Meat Thermometer: This is a very important tool for safety. It ensures the beef reaches the perfect internal temperature.
- Kitchen Twine: Use this to tie the meat tightly. It helps the roast keep its shape while baking.
- Small Mixing Bowl: This is for mixing your herb butter rub. It keeps your spices and butter together in one spot.
- Chef’s Knife: You need a sharp knife for carving slices. It makes clean cuts through the thick beef roast.
Ingredients You Need for Martha Stewart Prime Rib Recipe
- Standing Rib Roast: This is the main star of the dish. Look for a roast with good fat marbling inside.
- Unsalted Butter: This forms the base of your flavorful rub. Make sure it is soft before you start mixing.
- Kosher Salt: Salt is very important for the beef crust. It helps bring out the natural juices of the meat.
- Black Pepper: Use freshly cracked pepper for a spicy kick. It adds a nice bite to the outer crust.
- Fresh Garlic: This adds a sharp and savory aroma to beef. It smells wonderful as the roast cooks in oven.
- Fresh Rosemary: This herb smells very earthy and woodsy. It pairs perfectly with high-quality roasted red meats.
- Fresh Thyme: Thyme adds a subtle and sweet herbal note. It makes the herb butter taste like a garden.
- Olive Oil: A little oil helps the spices stick well. It also helps the skin get a brown color.
- Red Wine: You can use this for a simple sauce. It adds a deep and fruity flavor to pan.
How to Assemble Martha Stewart Prime Rib
Step 1:
Take the beef out of the fridge early. Let it sit for about two hours. This brings the meat to room temperature safely.
Step 2:
Preheat your oven to 450 degrees right now. This high heat will sear the outside of meat. Line your roasting pan with a piece of foil.
Step 3:
Mix the soft butter with garlic and herbs. Add the salt and pepper to the small bowl. Stir until the herb butter is very smooth.
Step 4:
Pat the beef dry with a paper towel. Rub the herb butter over the entire roast. Make sure to cover the ends of the beef.
Step 5:
Place the roast on the rack in pan. Put the fat side facing up for flavor. This allows the fat to melt into meat.
Step 6:
Bake at high heat for twenty minutes total. This creates a very dark and crispy crust. Lower the oven heat to 325 degrees now.
Step 7:
Roast until the thermometer reads 120 degrees. This is for a perfect medium-rare beef result. This usually takes about fifteen minutes per pound.
Step 8:
Remove the roast from the oven very carefully. Cover it loosely with a piece of silver foil. Let it rest for at least thirty minutes.
Recipe Success Tips
- Always let the meat rest before you start carving.
- Use a meat thermometer for the most accurate results.
- Season the meat very heavily with kosher salt today.
- Buy a bone-in roast for more juicy beef flavor.
- Keep the oven door closed during the roasting process.
- Rub the herbs deep into the fat of meat.
- Use fresh herbs instead of dried ones for aroma.
- Save the pan drippings for a very tasty gravy.
How To Store Leftover
You can store leftover beef in the fridge easily. Put it in an airtight container for three days. To reheat, use a very low oven setting. This prevents the meat from getting too tough.
You can also make great sandwiches with cold slices. Do not freeze the cooked roast if you can. It changes the texture of the beautiful red meat. Enjoy it fresh for the best dining experience.
Sides & Pairings Suggestions
This roast goes great with creamy mashed potatoes. Add a side of roasted carrots or asparagus. A classic horseradish sauce is also a must-have. It adds a spicy kick to the rich meat.
You can serve it with a red wine. It also pairs well with a fresh salad. Some people like a side of Yorkshire pudding. This makes for a very traditional and filling meal.
Nutritions
| Nutrient | Value per Serving |
| Calories | 650 kcal |
| Protein | 42 g |
| Total Fat | 52 g |
| Carbohydrates | 2 g |
| Sodium | 410 mg |
FAQs about Martha Stewart Prime Rib Recipe
How long does it take to cook?
It usually takes about fifteen minutes per pound. This is for a medium-rare level of doneness. Always use a thermometer to be very sure.
Should I leave the bones in?
Yes, bones help the meat stay very juicy. They also add more flavor to the pan drippings. You can ask the butcher to cut them.
What is the best internal temperature?
For medium-rare, aim for 120 to 125 degrees. The meat will rise more while it is resting. This is called carry-over cooking by many chefs.
Can I make this a day early?
It is best to cook and serve it fresh. You can season the meat the night before. This helps the salt get deep into the beef.
Final Thoughts
The Martha Stewart Prime Rib Recipe is a masterpiece. It is the best way to celebrate with family. You will love the herb crust and juicy center. It is a meal you will always remember fondly.
I hope you try this special roast very soon. Check out Martha Stewart’s website for more fancy ideas. Cooking at home brings everyone closer to the table. Happy holidays and enjoy your delicious prime rib!
More Amazing Recipes
- Martha Stewart Lemon Bundt Cake Recipe
- Martha Stewart Peach Pie Recipe
- Martha Stewart Mile High Apple Pie Recipe
- Martha Stewart Benedictine Dip Recipe
Martha Stewart Prime Rib Recipe
Equipment
- Large roasting pan
- Roasting Rack
- Digital meat thermometer
- Kitchen Twine
- Small mixing bowl
- Chef's knife.
Ingredients
- 6 lb STANDING RIB ROAST
- 1/2 cup UNSALTED BUTTER
- 2 tbsp KOSHER SALT
- 1 tbsp BLACK PEPPER
- 4 cloves FRESH GARLIC
- 1 tbsp FRESH ROSEMARY
- 1 tbsp FRESH THYME
- 2 tbsp OLIVE OIL
Instructions
- Take the beef out of the fridge early. Let it sit for about two hours. This brings the meat to room temperature safely.
- Preheat your oven to 450 degrees right now. This high heat will sear the outside of meat. Line your roasting pan with a piece of foil.
- Mix the soft butter with garlic and herbs. Add the salt and pepper to the small bowl. Stir until the herb butter is very smooth.
- Pat the beef dry with a paper towel. Rub the herb butter over the entire roast. Make sure to cover the ends of the beef.
- Place the roast on the rack in pan. Put the fat side facing up for flavor. This allows the fat to melt into meat.
- Bake at high heat for twenty minutes total. This creates a very dark and crispy crust. Lower the oven heat to 325 degrees now.
- Roast until the thermometer reads 120 degrees. This is for a perfect medium-rare beef result. This usually takes about fifteen minutes per pound.
- Remove the roast from the oven very carefully. Cover it loosely with a piece of silver foil. Let it rest for at least thirty minutes.
Notes
- Always let the meat rest before you start carving.
- Use a meat thermometer for the most accurate results.
- Season the meat very heavily with kosher salt today.
- Buy a bone-in roast for more juicy beef flavor.
- Keep the oven door closed during the roasting process.
- Rub the herbs deep into the fat of meat.
- Use fresh herbs instead of dried ones for aroma.
- Save the pan drippings for a very tasty gravy.
