Prime Rib

• 4 -6 lbs prime rib roast
• 12 cup onion, chopped
• 34 cup red wine (burgundy works well)
• 14 cup water
• 14 cup lemon juice
• 1 tablespoon Worcestershire sauce
• 12 teaspoon dried rosemary
• 12 teaspoon dried marjoram
• 14 teaspoon garlic salt

1. Mix together marinade and pour over meat in a shallow pan, dish, or bag.
2. Refrigerate for 6-24 hours, turning occasionally.
3. Before cooking, discard marinade and let meat sit at room temperature for 1 hour.
4. Preheat oven to 375 degrees.
5. Insert meat thermometer (don't touch bone) and cook for 1 hour, fat side up.
6. Turn off oven and keep meat in oven for 4 hours.
7. DO NOT OPEN OVEN AT ANY TIME DURING COOKING PROCESS!
8. 1 hour before serving, turn oven back on to 375 degrees and cook for 45 minutes.
9. Remove from oven--thermometer should read 140-150 degrees for rare to medium rare.
10. Let meat sit for 15 minutes before carving.
11. This cooking method works with any size roast, but marinade should be increased for larger roasts.

prime, onion, red wine, water, lemon juice, worcestershire sauce, rosemary, marjoram, garlic

Taken from www.food.com/recipe/prime-rib-201886 (may not work)