Marinated Prime Rib
- 3/4 cup dry red wine
- 1/2 cup chopped onion
- 1/4 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tsp. Dried rosemary, crushed
- 1/2 tsp. Dried marjoram, crushed
- 1/4 tsp. Garlic salt
- 1 4- to 6-lb. Beef rib roast
- Fresh rosemary (optional)
- For marinade, in a mixing bowl stir together wine, onion, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and 1/4 cup water.
- Place meat in a plastic bag in a shallow dish. Add marinade; close bag. Marinate in refrigerator for 6 to 24 hours turning bag occasionally. Drain meat and discard marinade. Place meat fat side up, in a large roasting pan. Insert thermometer into center, carefully not to touch any bones.
- Roast in a 325 degree oven to desired doneness, allowing 1 3/4 to 3 hours for rare (140), 2 1/4 to 3 3/4 hours for medium (160), or 2 3/4 to 4 1/4 hours for well-done (170). Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. If desired, garnish with fresh rosemary.
red wine, onion, ubc, worcestershire sauce, rosemary, dried marjoram, ubc, roast, fresh rosemary
Taken from www.epicurious.com/recipes/member/views/marinated-prime-rib-1208402 (may not work)