Martha Stewart Prime Rib Roast Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart prime rib roast is the centerpiece I turn to when a dinner needs to feel special: a bone-in roast with a garlicky, herb-flecked crust and a juicy, rosy interior. The meat is rich and beefy, seasoned all the way through, with a crisp, browned exterior that contrasts with the tender slices underneath. This version is inspired by Martha Stewart’s classic entertaining style, built on a high-heat blast followed by a gentle slow roast.

It takes about 3 hours from start to finish, including a 1-hour rest at room temperature before roasting and a 20-minute rest after, and the work itself is only about 20 minutes of prep. Most of that time is hands-off oven time, so it is easy enough for a confident home cook. It fits best for a holiday dinner, a weekend celebration, or any occasion when you want to serve something impressive to a table of eight.

Why This Martha Stewart Prime Rib Roast Works

The method does the heavy lifting. A 20-minute blast at 450°F (230°C) sets the crust and renders the fat cap, then the oven drops to 325°F (165°C) so the interior cooks gently and stays evenly pink from edge to center. Pulling the roast at 120°F (49°C) and letting carryover heat finish the job is what keeps it from drying out.

The seasoning paste matters just as much. Minced garlic, rosemary, thyme, salt, and pepper mixed into olive oil cling to the fat cap and sides, so every slice carries some of that herb flavor. The onion and carrots in the pan catch the drippings and flavor the quick pan sauce you make while the meat rests.

What You’ll Love About It

A crisp, deeply browned crust gives way to tender, juicy slices, and the whole thing looks impressive on the table with almost no last-minute work. The pan sauce comes together from the roasting juices in about 5 minutes, and the roast feeds eight people generously.

Ingredients

Use a bone-in roast for the best flavor and juiciest results; ask your butcher to tie it if it isn’t already.

• 1 (7-pound) (3.2kg) bone-in prime rib roast — tied and at room temperature for 1 hour
• 1/4 cup (60ml) 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
• 4 medium carrots — cut into 2-inch pieces
• 2 cups (480ml) beef broth — divided

Equipment

• Large roasting pan — big enough to hold the roast with room around it.
• Roasting rack — keeps the meat off the pan bottom.
• Instant-read thermometer — the only reliable way to check doneness.
• Small bowl — for mixing the herb paste.
• Carving board — with a channel to catch juices.
• Fine-mesh strainer — for the pan sauce.
• Kitchen twine — only if your roast isn’t already tied.

How to Make Martha Stewart Prime Rib Roast

Step 1: Preheat and Dry the Roast

Preheat the oven to 450°F (230°C). Pat the prime rib dry with paper towels and set it on a rack in a large roasting pan, fat side up. Let it sit at room temperature for 1 hour before roasting; this ensures even cooking and prevents a cold center. A dry surface is what lets the crust brown instead of steam.

Step 2: Make and Rub the Herb Paste

In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper into a paste. Rub the paste all over the roast, pressing it into the fat cap and sides. Get into the crevices and the tied edges so no slice goes unseasoned.

Step 3: Add the Vegetables and Broth

Scatter the onion quarters and carrot pieces in the bottom of the roasting pan. Pour 1 cup (240ml) of the beef broth into the pan, keeping it away from the roast. The broth keeps the drippings from scorching and becomes the base of the pan sauce.

Step 4: Roast at High Heat

Roast at 450°F (230°C) for 20 minutes, until the exterior is browned and fragrant. Do not open the oven during this time; a blast of high heat creates the crust. Opening the door drops the temperature and slows the browning.

Step 5: Lower the Heat and Roast Gently

Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1 hour 45 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) registers 120°F (49°C) for medium-rare. Check after 1 hour 30 minutes to avoid overcooking; the roast will rise about 10°F (5°C) while resting. Always probe the meat, not the bone, or you’ll get a false reading.

Step 6: Rest the Roast

Transfer the roast to a carving board and tent loosely with foil. Let it rest for 20 minutes before carving; this allows the juices to redistribute and prevents a dry roast. Tent loosely rather than wrapping tightly, or the crust will soften.

Step 7: Make the Pan Sauce

While the roast rests, set the roasting pan over medium heat and add the remaining 1 cup (240ml) beef broth, scraping up browned bits. Simmer for 3 to 5 minutes, until slightly reduced, then strain and season to taste. Keep the heat moderate so the juices don’t reduce to a sticky film.

Step 8: Carve and Serve

Carve the roast by slicing along the bones to remove them, then cut the meat into 1/2-inch-thick slices against the grain. Serve with the pan sauce and creamy horseradish, if desired. Slicing against the grain keeps each piece tender.

What to Serve With It

• Creamy Horseradish — a sharp, cool contrast to the rich beef.
• Popovers — warm and airy for sopping up the pan sauce.
• Mashed Potatoes — buttery and smooth alongside the sliced meat.
• Roasted Green Beans — a simple vegetable with a little char.

Tips for the Best Results

• Buy Evenly Shaped — a uniformly thick roast cooks at the same rate throughout.
• Season Overnight — salting the roast a day ahead seasons the meat deeply.
• Use a Thermometer — check early and often near the end of roasting.
• Keep Bones In — they insulate the meat and add flavor to the pan.
• Rest Before Slicing — cutting too soon spills the juices onto the board.
• Slice Thin — 1/2-inch slices stay tender and portion evenly.

Easy Variations

• Peppercorn Crust — add 1 extra tablespoon of cracked black pepper to the paste.
• Horseradish Rub — stir 2 tablespoons prepared horseradish into the herb paste.
• Reduced Broth — swap 1 cup (240ml) of the beef broth for the same amount of beef stock for a deeper sauce.
• Extra Vegetables — add 2 more carrots to the pan for a heartier side.

Storing and Reheating

Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. To freeze, wrap slices tightly in foil and place in a freezer bag for up to 3 months; thaw overnight in the refrigerator. Reheat gently in a 300°F (150°C) oven for 10 to 15 minutes, until warmed through and the center reaches 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with the exact cut and portion size.

FAQs

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

Yes. Season the roast and refrigerate it up to 24 hours ahead, then let it sit at room temperature for 1 hour before roasting. The pan sauce can also be made ahead and reheated.

What if I don’t have fresh rosemary and thyme?

Use 2 teaspoons of dried rosemary and 2 teaspoons of dried thyme in place of the fresh herbs. Rub the dried herbs into the paste and let it sit a few minutes before coating the roast.

How do I know when the roast is done?

Check the thickest part with an instant-read thermometer, away from the bone: 120°F (49°C) for medium-rare, and it will rise about 10°F (5°C) as it rests. For medium, pull it at 130°F (54°C).

Where did prime rib roast come from?

Prime rib comes from the rib section of the beef primal, and the name refers to the cut, not a USDA grade. It became a fixture of American holiday tables and steakhouse menus in the twentieth century.

Martha Stewart-Inspired Prime Rib Roast

Print Recipe

A show-stopping prime rib roast with a garlicky, herb-flecked crust and a juicy, rosy interior, inspired by Martha Stewart’s classic entertaining style. The slow-roast-then-rest method and a high-heat blast give you a crisp exterior and perfectly tender meat. Serve it for a holiday dinner with creamy horseradish sauce and popovers.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 150
• Total Time: 180
• Yield: 8 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 (7-pound) (3.2kg) bone-in prime rib roast, tied and at room temperature for 1 hour
• 1/4 cup (60ml) 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
• 4 medium carrots, cut into 2-inch pieces
• 2 cups (480ml) beef broth, divided

Instructions

1. Preheat the oven to 450°F (230°C). Pat the prime rib dry with paper towels and set it on a rack in a large roasting pan, fat side up. Let it sit at room temperature for 1 hour before roasting; this ensures even cooking and prevents a cold center.
2. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper into a paste. Rub the paste all over the roast, pressing it into the fat cap and sides.
3. Scatter the onion quarters and carrot pieces in the bottom of the roasting pan. Pour 1 cup (240ml) of the beef broth into the pan, keeping it away from the roast.
4. Roast at 450°F (230°C) for 20 minutes, until the exterior is browned and fragrant. Do not open the oven during this time; a blast of high heat creates the crust.
5. Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1 hour 45 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) registers 120°F (49°C) for medium-rare. Check after 1 hour 30 minutes to avoid overcooking; the roast will rise about 10°F (5°C) while resting.
6. Transfer the roast to a carving board and tent loosely with foil. Let it rest for 20 minutes before carving; this allows the juices to redistribute and prevents a dry roast.
7. While the roast rests, make a quick pan sauce: set the roasting pan over medium heat and add the remaining 1 cup (240ml) beef broth, scraping up browned bits. Simmer for 3 to 5 minutes, until slightly reduced, then strain and season to taste.
8. Carve the roast by slicing along the bones to remove them, then cut the meat into 1/2-inch-thick slices against the grain. Serve with the pan sauce and creamy horseradish, if desired.

Notes

Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. To freeze, wrap slices tightly in foil and place in a freezer bag 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 warmed through, to avoid overcooking. The roast can be seasoned and refrigerated up to 24 hours ahead; let it sit at room temperature for 1 hour before roasting. Pan sauce can be made ahead and reheated.

Nutrition

• Calories: 1000
• Sugar: 2g
• Sodium: 600mg
• Saturated Fat: 28g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 65g
• Cholesterol: 200mg

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