Name: Martha Stewart Rib Roast Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 lbs PRIME RIB ROAST; 2 tbsp KOSHER SALT; 1 tbsp BLACK PEPPER; 2 tbsp FRESH ROSEMARY; 2 tbsp FRESH THYME; 4 cloves GARLIC; 2 tbsp OLIVE OIL; 2 tbsp UNSALTED BUTTER

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This dish is the ultimate centerpiece for a holiday dinner. It is very majestic, savory, and full of rich flavor.

Many people love this Martha Stewart Rib Roast Recipe for Christmas. You can learn how to make Martha Stewart Rib Roast Recipe easily.

This Martha Stewart Rib Roast Recipe uses a high-quality cut of beef. It is a hearty and very impressive meal for your family.

What Makes This Recipe Special

The flavor of this roast is very deep and meaty. It has a great balance of salt and herbal notes.

The texture is perfectly crusty on the outside and tender. Each bite has a nice melt-in-your-mouth juicy feel.

It is very easy to roast in a shallow pan. You only need about ten minutes to prep the meat.

This recipe is perfect for a formal winter celebration. Your friends will love the beautiful medium-rare pink center.

It tastes like a professional steakhouse dinner at home.

Equipment List

Roasting Pan: You need this to hold the heavy meat.

Wire Rack: Use this to keep the roast off the bottom.
Meat Thermometer: This is required to check the internal temp.
Large Knife: Use this to carve the thick beef slices.

Cutting Board: A clean surface with a juice groove is best.
Measuring Spoons: These ensure your salt and pepper are right.
Kitchen Twine: Use this to tie the bones to the meat.

Small Mixing Bowl: It helps you mix the garlic and herbs.

Ingredients You Need for Martha Stewart Rib Roast Recipe

Prime Rib Roast: Use a three-bone roast for the best juicy base.
Kosher Salt: This provides a very bold and crunchy crust.

Black Pepper: Use coarse ground pepper for a spicy bite.
Fresh Rosemary: This adds a woody and very herbal scent.
Fresh Thyme: A little bit adds a wonderful earthy aroma.

Garlic Cloves: Use these for a deep and savory flavor.
Olive Oil: It helps the herbs stick to the cold meat.
Unsalted Butter: This adds a rich and very glossy finish.

How to Assemble

1. Prep the Meat

Take the rib roast out of the fridge early. Let it sit on the counter for two hours. This helps the meat cook very evenly in the oven.

2. Heat the Oven

Turn your oven on to 450 degrees right now. A high starting heat creates a very dark crust. Your kitchen will smell like savory beef very soon.

3. Season the Roast

Pat the beef very dry with a paper towel. Rub the olive oil over the entire surface. Sprinkle a thick layer of salt and pepper all over.

4. Add the Herbs

Mince the fresh rosemary, thyme, and garlic together. Press the herb mix into the fatty top of the meat. This provides the signature Martha Stewart herbal profile.

5. Start the Roast

Place the meat on the rack in the roasting pan. Put it in the hot oven for twenty minutes. This sears the outside and locks in the red juices.

6. Lower and Finish

Turn the oven down to 325 degrees now. Roast for about fifteen minutes per pound of meat. Pull it out when the thermometer hits 120 degrees.

Recipe Success Tips

➜ Let the meat reach room temperature before roasting.

➜ Use plenty of salt for a professional savory crust.

➜ Do not cover the meat with foil while it bakes.

➜ Use a rack to let the hot air reach the bottom.

➜ Let the roast rest for thirty minutes before carving.

➜ Save the pan drippings for a very rich gravy.

How To Store Leftover

You can store leftovers in a sealed container easily. Put the container in the fridge for four days.

The beef is great for cold sandwiches the next day. To reheat a slice, use a low oven heat.

This helps keep the meat tender and not overcooked. Do not use a microwave for the best texture results.

You can also freeze the cooked meat for weeks.

Sides & Pairings Suggestions

This roast goes great with creamy mashed potatoes. You can also serve it with roasted carrots.

It pairs well with a side of horseradish sauce. For a classic meal, try it with Yorkshire pudding.

The rich beef juice is perfect for dipping warm bread. It goes well with a glass of bold red wine.

Even kids love the tender and juicy taste of the beef.

FAQs about Martha Stewart Rib Roast Recipe

What is the difference between Prime and Choice?

Prime beef has much more fat marbling and flavor. Choice is a very good and more affordable option. Both will work perfectly with this slow roasting method.

Why must I let the meat rest?

Resting lets the juices soak back into the meat. If you cut it too early, the juice runs out. This leaves the roast very dry and tough to chew.

How do I make a quick pan sauce?

Place the roasting pan on the stove over medium heat. Add a splash of beef broth and scrape the bits. Whisk in a little butter for a very glossy sauce.

Can I use dried herbs instead?

Fresh herbs provide a much brighter and cleaner flavor. If you use dried, use only one teaspoon of each. Dried herbs are much more concentrated and very strong.

Final Thoughts

The Martha Stewart Rib Roast Recipe is a holiday classic. It is elegant, savory, and very fun to prepare.

You will love how the garlic and herbs smell. It is the best way to feed a large group of people.

This dish makes every dinner feel like a royal event. Everyone enjoys the rich and tender taste of prime rib.

Follow these simple steps for a perfect roast today. Happy cooking and enjoy your elegant rib roast dinner!