Martha Stewart Rib Roast Recipe
This dish is the ultimate centerpiece for a holiday dinner. It is very majestic, savory, and full of rich flavor.
Equipment
- 9-inch pie dish.
- Large Mixing Bowl
- Medium skillet
- Measuring Cups
- Whisk
- Rolling Pin
- Oven mitts
- Kitchen Timer
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
➜ 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.