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Martha Stewart-Inspired Prime Rib

Close-up of Martha Stewart-Inspired Prime Rib showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-prime-rib-recipe/