Marinated Prime Rib

By cindygwest

Ingredients

• 3/4 cup dry red wine
• 1/2 cup chopped onion (1 medium)
• 1/4 cup water
• 1/4 cup lemon juice
• 1 T. Worchestershire sauce
• 1 1/2 t. snipped fresh rosemary or 1/2 t. dried rosemary, crushed
• 1/2 t. dried marjoram, crushed
• 1/4 t. garlic salt
• 1 4 - 6 pound beef rib roast

Details

Servings 12

Preparation

Step 1

1. For marinade, in a small bowl, stir together wine, onion, the water, lemon huice, Worcestershire sauce, rosemary, marjoram, and garlic salt. Place roast in a resealable plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in the regrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
2. Preheat oven to 325 degrees. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center of roast, making sure thermometer does not touch bone. Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees) or 2 1/4 to 2 3/4 hours for medium (150 degrees). Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat after standing should be 145 degrees for medium rare or 160 degrees for medium).