Wine And Herb Marinated Prime Rib
|Dry red wine||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Dried rosemary leaves||1⁄2 Teaspoon|
|Dried marjoram leaves||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Beef rib roast||6 Pound (1 Piece)|
For marinade: In medium mixing bowl stir together red wine, onion, lemon juice, water, Worcestershire sauce, dried rosemary, marjoram and garlic salt.
Place meat in large plastic bag or in baking dish.
Secure bag or cover dish.
Refrigerate at least 6 hours or overnight, turning occasionally.
Remove meat and discard marinade.
Place meat in shallow roasting pan, fat side up.
Insert meat thermometer into center of meat.
Bake in 325°F convection oven on rack #2 offset for 1/4 to 2/4 hours for medium-rare (145°F) or 2 to 2% hours for medium (160°F).
[Or bake in 325°F radiant bake oven 2 to 3 hours for medium-rare (145°F) or 2% to 3% hours for medium (160°F).] If necessary, cover meat with foil the last 30 minutes to prevent overbrowning.
Let meat stand, covered, 15 minutes before carving.
Garnish with fresh rosemary sprigs, if desired.