Martha Stewart Prime Rib Recipe
A holiday meal needs a great main dish. The Martha Stewart Prime Rib Recipe is a perfect choice.
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.