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Martha Stewart-Inspired Prime Rib Roast

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

Ingredients

Scale
  • 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

Keywords: Martha Stewart prime rib, prime rib roast, standing rib roast, holiday roast, beef roast recipe, garlic herb crust, Sunday dinner, Christmas prime rib, slow roasted prime rib, Martha Stewart inspired

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