Martha Stewart Rib Roast​

This delicious Martha Stewart rib roast is a simple yet impressive meal perfect for any special occasion. With its juicy, tender prime rib and flavorful red wine jus, it’s a crowd-pleaser. You can easily adjust the ingredients to suit your taste, making it a flexible and memorable dish.

Ingredients Needed:

• 1 three-rib prime roast, first cut, trimmed and tied
• 1 tablespoon freshly ground black pepper
• 2 tablespoons salt
• 3 short ribs, tied
• 1 ½ cups dry red wine

How To Make Rib Roast​ Recipe?

1. Preheat oven and season roast: Place the oven rack on the lower level. Preheat the oven to 450°F (230°C). Rub salt and pepper all over the roast.
2. Place meat in the pan: Transfer the roast to a heavy 13-by-16-inch (33-by-40 cm) metal roasting pan. Arrange fat-side up. Place the short ribs in the pan.
3. Roast meat, reducing oven temp after 20 mins: Roast for 20 minutes. Reduce the oven temperature to 325°F (160°C) and continue cooking until an instant-read thermometer inserted into the thickest part of the roast (not touching a bone) reaches 115°F (46°C), about 1 hour and 25 minutes. If it hasn’t, return it to the oven and check the temperature every 10 minutes.
4. Allow meat to rest: Transfer the roast to a platter and set aside in a warm spot for the juices to collect. The temperature will rise by about 10°F (5°C) as it rests. Do not tent the roast, or the crust will get soggy. The short ribs can be eaten as a snack or reserved for soups.
5. Separate drippings: Pour the fat and dark drippings from the pan into a fat separator and set aside.
6. Make jus: Place the roasting pan over medium-high heat. Pour the red wine into the pan and scrape the bottom with a wooden spoon, deglazing the pan by lifting up the crispy bits.
7. Add drippings: Add the drippings from the fat separator (without the fat) to the pan. Cook until the sauce is reduced by half, about 5 to 8 minutes.
8. Strain: Place a fine sieve over a medium heatproof bowl. Pour the juices through the sieve. Use a wooden spoon to press down on the solids to extract more juice. Discard the solids.
9. Serve: Serve the warm jus with the prime rib.

Recipe Tips:

• Use a meat thermometer: To ensure the roast is perfectly cooked, use an instant-read thermometer. Aim for 115°F (46°C) for medium-rare, as the temperature will rise as it rests.
• Let the roast rest: After cooking, let the roast sit for 10-15 minutes. This helps the juices settle, making the meat more tender and flavorful.
• Don’t tent the roast: Avoid covering the roast with foil while it rests, as this can make the crust soggy. Let it rest uncovered for the best texture.
• Deglaze the pan well: When making the jus, make sure to scrape up all the crispy bits from the bottom of the pan. These add rich flavor to the sauce.
• Adjust seasoning to taste: Feel free to adjust the salt and pepper to your liking. A little extra seasoning can make a big difference in flavor!

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover rib roast cool to room temperature. Then, wrap it tightly in plastic wrap or foil and store it in an airtight container in the fridge. It will stay fresh for up to 3 days.
• Freeze: For freezing, wrap the roast tightly in plastic wrap or foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight and reheat as desired.
• Reheat: Preheat your oven to 325°F (160°C). Place the rib roast on a baking sheet and cover it loosely with foil. Heat for 10-15 minutes, or until warmed through.

Nutrition Facts

Serving Size: 3 oz (85g)

• Calories: 290
• Total Fat: 23.1g
• Saturated Fat: 9.3g
• Monounsaturated Fat: 10g
• Polyunsaturated Fat: 0.8g
• Cholesterol: 71mg
• Sodium: 53.6mg
• Potassium: 275.4mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 19.2g

Check out More Recipes:

• Martha Stewart Prime Rib​
• Martha Stewart Beef Stew​
• Martha Stewart Vegetable Lasagna​
• Martha Stewart Meatloaf Recipe​
• Martha Stewart Roasted Turkey Breast​