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Wine And Herb Marinated Prime Rib Recipe
|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)|
Serving size: Complete recipe
Calories 6335 Calories from Fat 2804
% Daily Value*
Total Fat 311 g478.3%
Saturated Fat 124.1 g620.3%
Trans Fat 0 g
Cholesterol 2204.6 mg
Sodium 2545.5 mg106.1%
Total Carbohydrates 40 g13.3%
Dietary Fiber 3.7 g14.7%
Sugars 8.4 g
Protein 751 g1502.1%
Vitamin A 6.1% Vitamin C 64.6%
Calcium 35.3% Iron 449.7%
*Based on a 2000 Calorie diet
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.