Martha Stewart Prime Rib Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart prime rib is the roast I turn to when I want the table to go quiet for a second: a bone-in rib roast under a garlic-herb crust, deep brown and crisp outside, rosy and juicy at the center. The crust carries rosemary, thyme and plenty of black pepper, and the meat tastes rich and beefy with a clean, savory finish. This version is inspired by Martha Stewart’s classic entertaining style rather than copied from her recipe, so treat it as my take on the same idea.

Plan on 20 minutes of prep and about 2 hours 15 minutes in the oven, roughly 2 hours 35 minutes total, plus an hour for the roast to lose its chill and 20 minutes of resting afterward. It is simple work: rub, roast, rest, make the gravy. That makes it a natural fit for a holiday dinner, a weekend gathering or a potluck where you want to bring the centerpiece.

Why This Martha Stewart Prime Rib Works

A hot blast at 450°F (230°C) for 20 minutes builds a browned crust before the heat drops to 350°F (175°C) to finish the center gently. The garlic-herb paste has enough salt and oil to cling to the surface instead of sliding off, and pressing it into the meat is what gives you that dark, savory edge on every slice.

Roasting the meat bone-side down on a rack keeps it out of the drippings, so the bottom browns rather than steams. The onion quarters and beef broth in the pan catch those drippings and turn into a quick gravy while the roast rests, so nothing goes to waste.

What You’ll Love About It

• Hands-off roasting — Once it is in the oven, you barely touch it until the thermometer reads 120°F (49°C).
• Built-in gravy — The pan juices, broth, flour and water make a savory sauce in about 5 minutes.
• Feeds a crowd — One 7-pound (3.2kg) roast serves 8 generous portions with leftovers.
• Make-ahead crust — The paste can be mixed up to 2 days ahead and refrigerated.

Ingredients

Use a bone-in roast with three bones, and keep the strings in place if your butcher tied it.

• 1 (7-pound / 3.2kg) bone-in prime rib roast (3 bones), tied if needed
• 2 tablespoons (30ml) olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 2 tablespoons kosher salt — the coarse crystals cling better to the crust than fine table salt
• 1 tablespoon freshly ground black pepper
• 1 large yellow onion, quartered
• 2 cups (480ml) low-sodium beef broth — low-sodium so you can season the gravy at the end
• 1 tablespoon all-purpose flour
• 1/4 cup (60ml) water

Equipment

• Roasting pan with rack — large enough to hold a 7-pound (3.2kg) roast with room around it
• Instant-read thermometer — the only reliable way to judge medium-rare
• Small bowl — for mixing the garlic-herb paste
• Wooden spoon — for scraping up the browned bits in the pan
• Cutting board — with a channel to catch the juices
• Foil — for tenting the roast while it rests

How to Make Martha Stewart Prime Rib

Step 1: Take the Chill Off

Pull the roast from the refrigerator 1 hour before roasting and pat it completely dry with paper towels — a dry surface browns far better than a damp one. Preheat the oven to 450°F (230°C) and set a rack in a large roasting pan.

Step 2: Build the Garlic-Herb Paste

In a small bowl, stir together 2 tablespoons (30ml) olive oil, 6 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, 2 tablespoons kosher salt and 1 tablespoon black pepper until it forms a paste. Rub it all over the roast, pressing it into the surface; if the roast is tied, leave the strings in place. Don’t skimp on the pressing — that is what keeps the crust stuck to the meat.

Step 3: Sear at High Heat

Place the roast bone-side down on the rack and scatter the onion quarters in the pan around it. Roast at 450°F (230°C) for 20 minutes, until the exterior is browned and fragrant. You should smell the rosemary and garlic as soon as you open the oven door.

Step 4: Finish Low and Slow

Reduce the oven temperature to 350°F (175°C) and continue roasting for 1 hour 15 minutes to 1 hour 30 minutes, until an instant-read thermometer inserted into the center without touching bone registers 120°F (49°C) for medium-rare. Avoid opening the oven door during roasting to keep the temperature steady — every peek lets heat out and stretches the cooking time. Start checking at the 1 hour 15 minute mark.

Step 5: Rest Before Carving

Transfer the roast to a cutting board, tent loosely with foil and let it rest for 20 minutes; the internal temperature will rise to about 130°F (54°C) as it rests. Do not skip resting, or the juices will run out and leave the meat dry. Leave the pan and its drippings where they are for the gravy.

Step 6: Deglaze the Pan

While the roast rests, set the roasting pan on the stovetop over medium heat. Add 2 cups (480ml) beef broth and scrape up the browned bits with a wooden spoon, then simmer for 3 minutes. The liquid should look darker and smell meaty, not burnt.

Step 7: Thicken the Gravy

In a small bowl, whisk 1 tablespoon all-purpose flour with 1/4 cup (60ml) water until smooth, then whisk it into the pan juices. Simmer for 2 minutes, until the gravy thickens slightly; season with salt and pepper to taste and strain if desired. Whisk constantly here so no flour lumps form.

Step 8: Carve and Serve

Carve the roast by slicing between the bones and then across the grain into 1/2-inch (1.25cm) slices. Serve hot with the pan gravy alongside. A sharp knife and one steady pass per slice keep the crust intact.

What to Serve With It

• Creamy mashed potatoes — They soak up the pan gravy beautifully.
• Roasted green beans — Toss with olive oil and salt, roast alongside the last 25 minutes.
• Warm dinner rolls — Good for sopping up juices at the table.
• Simple green salad — A crisp, acidic counterpoint to the rich meat.

Tips for the Best Results

• Buy a thermometer — A $15 instant-read model beats any timing chart for doneness.
• Season ahead — Rub on the paste up to 24 hours early and refrigerate uncovered for a drier, crisper crust.
• Dry the surface — Blot every fold and crevice; moisture is the enemy of browning.
• Check the bone — Keep the thermometer probe in the meat, well away from bone, which reads hotter.
• Rest longer for big roasts — A 7-pound (3.2kg) roast can rest 25 minutes without cooling off.
• Slice against the grain — Short fibers make each bite more tender.

Easy Variations

Swap the rosemary for 2 tablespoons chopped fresh oregano for a more herb-forward crust, or add 1 teaspoon smoked paprika to the paste for a subtle smoky note. For a sharper finish, stir 1 teaspoon Dijon mustard into the finished gravy off the heat.

Storing and Reheating

Wrap leftovers tightly and refrigerate for up to 3 days; to freeze, wrap slices individually and keep them for up to 3 months, thawing overnight in the refrigerator. Reheat gently in a 300°F (150°C) oven for 10 to 15 minutes, until warmed through and 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with the exact roast and how much gravy you spoon over.

FAQs

Can I make this Martha Stewart prime rib recipe ahead of time?

Yes — mix the garlic-herb paste up to 2 days ahead and refrigerate it in a small container, then rub it on the roast up to 24 hours before cooking. Let the seasoned roast stand at room temperature 1 hour before it goes into the oven.

What if I only have a boneless roast?

A boneless roast works, but it cooks faster, so start checking the thermometer about 15 minutes earlier than the recipe suggests. Tie it at 2-inch intervals so it holds an even shape and cooks uniformly.

How do I know when it is medium-rare?

Pull it from the oven at 120°F (49°C) in the center, away from the bone, and let carryover heat bring it to about 130°F (54°C) during the 20-minute rest. If you prefer medium, roast to 130°F (54°C) before resting.

Where did prime rib come from?

Prime rib comes from the primal rib section of the steer, the upper rib area behind the shoulder, and the bone-in roast has long been a centerpiece of American holiday tables. The name refers to the cut, not to USDA Prime grade, so choice-grade roasts are common and still excellent.

Martha Stewart-Inspired Prime Rib

Print Recipe

A showstopping bone-in prime rib roasted with a garlic-herb crust until the center is rosy and tender, inspired by Martha Stewart’s classic entertaining style. The exterior turns deeply browned and crisp while the meat stays juicy, making it the centerpiece of a holiday table.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 135
• Total Time: 155
• Yield: 8 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 (7-pound / 3.2kg) bone-in prime rib roast (3 bones), tied if needed
• 2 tablespoons (30ml) olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 large yellow onion, quartered
• 2 cups (480ml) low-sodium beef broth
• 1 tablespoon all-purpose flour
• 1/4 cup (60ml) water

Instructions

1. Remove the prime rib from the refrigerator 1 hour before roasting to take the chill off; pat it completely dry with paper towels. Preheat the oven to 450°F (230°C) and set a rack in a large roasting pan.
2. In a small bowl, stir together the olive oil, garlic, rosemary, thyme, salt, and pepper to form a paste. Rub the paste all over the roast, pressing it into the surface; if the roast is tied, leave the strings in place.
3. Place the roast bone-side down on the rack and scatter the onion quarters in the pan. Roast at 450°F (230°C) for 20 minutes, until the exterior is browned and fragrant.
4. Reduce the oven temperature to 350°F (175°C) and continue roasting for 1 hour 15 minutes to 1 hour 30 minutes, until an instant-read thermometer inserted into the center (without touching bone) registers 120°F (49°C) for medium-rare. Avoid opening the oven door during roasting to keep the temperature steady.
5. Transfer the roast to a cutting board, tent loosely with foil, and let rest for 20 minutes; the internal temperature will rise to about 130°F (54°C) as it rests. Do not skip resting, or the juices will run out and leave the meat dry.
6. While the roast rests, set the roasting pan on the stovetop over medium heat. Add the beef broth and scrape up the browned bits with a wooden spoon, then simmer for 3 minutes.
7. In a small bowl, whisk the flour with the water until smooth, then whisk it into the pan juices. Simmer for 2 minutes, until the gravy thickens slightly; season with salt and pepper to taste and strain if desired.
8. Carve the roast by slicing between the bones and then across the grain into 1/2-inch (1.25cm) slices. Serve hot with the pan gravy alongside.

Notes

Store leftovers wrapped tightly in the refrigerator for up to 3 days. To freeze, wrap slices individually and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat gently in a 300°F (150°C) oven for 10 to 15 minutes, or until just warmed through, to avoid overcooking. The garlic-herb paste can be made up to 2 days ahead and refrigerated. For the best flavor, season the roast with the paste up to 24 hours ahead and refrigerate uncovered; let it stand at room temperature 1 hour before roasting.

Nutrition

• Calories: 800
• Sugar: 1g
• Sodium: 980mg
• Saturated Fat: 21g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 62g
• Cholesterol: 180mg

Keywords: prime rib, standing rib roast, Martha Stewart prime rib, holiday roast, beef roast, garlic herb crust, Christmas dinner, Sunday supper, roasted prime rib, bone-in rib roast