The Secret Behind Martha Stewart's Foolproof Holiday Prime Rib Roast
By Alexander Ross
A successful roast starts at the butcher block days before the oven is preheated. Stewart consistently advocates for a bone-in ribeye roast, commonly labeled a standing rib roast. The ribs serve two functional purposes. They form a natural roasting rack that keeps the muscle suspended above rendered fat, and the bones insulate the meat, slowing thermal transfer and preventing dry, gray edges.
When ordering, request a cut from the small end, ribs 10 through 12. This section sits closest to the short loin and contains a larger proportion of the tender longissimus dorsi and a tighter cap of flavorful spinalis dorsi. A prime roast should show abundant, fine white flecks of intramuscular marbling rather than large chunks of peripheral fat. Ask your butcher to "cradle" the roast: slice the meat away from the bones and tie it back on with butcher's twine. This preserves the thermal protection of the bone while guaranteeing effortless carving later.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
