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Martha Stewart-Inspired Rib Roast

Close-up of Martha Stewart-Inspired Rib Roast showing its texture
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A beautifully marbled bone-in rib roast seasoned with garlic, rosemary, and Dijon, roasted to a rosy medium-rare and finished with a rich, silky pan sauce. Inspired by Martha Stewart’s classic approach to entertaining, this centerpiece roast delivers a crisp, burnished crust and tender, juicy slices perfect for a holiday table.

Ingredients

Scale
  • 1 (7-pound) (3.2kg) bone-in beef rib roast (2 to 4 bones), trimmed and tied
  • 2 tablespoons (30ml) olive oil
  • 3 tablespoons (45g) Dijon mustard
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 large yellow onions, halved
  • 2 medium carrots, cut into 2-inch (5cm) pieces

For the Sauce

  • 1 1/2 cups (360ml) beef broth
  • 1/2 cup (120ml) water
  • 2 tablespoons (16g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter, cold, cut into small pieces
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Remove the rib roast from the refrigerator and let it stand at room temperature for 1 hour before roasting. Pat it completely dry with paper towels and season all over with 1 tablespoon kosher salt and 2 teaspoons black pepper, pressing the seasoning into the surface.
  2. Preheat the oven to 350°F (175°C) and position a rack in the lower third. In a small bowl, stir together the olive oil, Dijon mustard, minced garlic, rosemary, and thyme to form a thick paste. Rub this mixture evenly over the entire roast, especially the fatty top.
  3. Scatter the halved onions and carrot pieces in the bottom of a heavy roasting pan just large enough to hold the roast. Set the roast fat side up on top of the vegetables, which will keep the meat elevated and flavor the pan juices.
  4. Roast uncovered for 1 hour, then check the internal temperature with an instant-read thermometer inserted into the center without touching bone. Continue roasting for 30 to 45 minutes more, until the thermometer reads 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
  5. Transfer the roast to a carving board and tent loosely with foil. Let it rest for 20 minutes—the internal temperature will rise about 10°F (5°C) as it rests, so do not skip this step or the juices will run out when sliced.
  6. While the roast rests, set the roasting pan over medium heat on the stovetop. Add the beef broth and water and bring to a simmer, scraping up the browned bits with a wooden spoon. Simmer for 3 minutes, then strain the liquid into a small saucepan and discard the vegetables.
  7. In a small bowl, whisk the flour with 2 tablespoons of the hot pan liquid until smooth, then whisk this slurry back into the saucepan. Cook over medium heat, whisking constantly, for 2 to 3 minutes, until the sauce thickens enough to coat the back of a spoon.
  8. Remove the saucepan from the heat and whisk in the cold butter pieces one at a time until the sauce is glossy and velvety. Season with kosher salt and black pepper to taste, then keep warm over low heat.
  9. Remove the strings from the roast and carve it into 1/2-inch (1.3cm) slices against the grain, cutting between the bones to separate them. Serve each slice with a spoonful of the pan sauce.

Notes

Storage: Wrap leftover roast tightly and refrigerate for up to 3 days; store sauce separately for up to 2 days. Freezing: Freeze sliced roast in an airtight container for up to 2 months; thaw overnight in the refrigerator. Make-ahead: The herb mustard rub can be prepared up to 24 hours ahead and refrigerated; apply it to the roast up to 2 hours before cooking. Reheating: Place slices in a 300°F (150°C) oven with a splash of broth, covered, for 10 to 12 minutes, or until just heated through; reheat sauce gently over low heat, whisking in a little water if needed.

Nutrition

Keywords: Martha Stewart rib roast, standing rib roast, bone-in rib roast recipe, prime rib, holiday roast, beef rib roast, rosemary garlic roast, Dijon crusted roast, Christmas dinner recipe, Sunday roast, classic American roast

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