You are here

Wine And Herb Marinated Prime Rib

admin's picture
Ingredients
For marinade
  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)
Directions

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.
Add marinade.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

Rate It

Your rating: None
4.043335
Average: 4 (15 votes)