Imagine serving a prime rib roast so perfectly cooked, so incredibly tender, that your dinner guests will be talking about it for months. Martha Stewart's iconic prime rib recipe is not just a meal—it's a showstopping culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're hosting a holiday gathering or want to impress your loved ones with a restaurant-quality main course, this recipe is your golden ticket to becoming a home cooking superstar.
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 (5-7 pound) prime rib roast
- 4 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
Instructions
- Remove the prime rib roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. This ensures even cooking throughout the roast.
- Preheat the oven to 450°F (230°C). Position the oven rack in the lower third of the oven to provide optimal heat circulation.
- In a small bowl, combine minced garlic, chopped rosemary, kosher salt, and black pepper to create a herb rub.
- Pat the prime rib roast completely dry with paper towels to ensure a crisp, golden exterior.
- Drizzle olive oil over the entire surface of the roast, then generously massage the herb mixture into the meat, covering all sides thoroughly.
- Place the roast, fat side up, in a large roasting pan with a rack to allow heat to circulate underneath the meat.
- Insert a meat thermometer into the thickest part of the roast, avoiding contact with fat or bone.
- Roast at 450°F for 15 minutes to create a crisp, golden crust.
- Reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: - Rare: 120-125°F (about 15-20 minutes per pound) - Medium-rare: 130-135°F (about 20-25 minutes per pound) - Medium: 140-145°F (about 25-30 minutes per pound)
- Remove the roast from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 20-30 minutes. This allows the juices to redistribute, ensuring a moist and tender roast.
- Carve the roast against the grain into thick slices and serve immediately.
Tips
- Temperature is Key: Always let your roast come to room temperature before cooking to ensure even heat distribution.
- Pat Dry for Crispy Perfection: Use paper towels to remove excess moisture, which helps create a beautifully golden, crisp exterior.
- Invest in a Reliable Meat Thermometer: This is crucial for achieving your desired level of doneness without guesswork.
- Don't Rush the Resting Period: Allowing the meat to rest after cooking is non-negotiable—it ensures juicy, tender slices.
- Choose High-Quality Meat: Select a well-marbled prime rib roast from a trusted butcher for the best flavor and texture.
- Be Generous with Seasoning: Don't be shy with the herb rub—it's what creates those incredible flavor layers.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
