Marinated Prime Rib

Marinate the rib roast in this rosemary infused mixture up to 24 hours, then roast slowly for the most tender slices of beef.

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  • Makes: 12 servings
  • Prep: 10 mins
  • Marinate: 6 hrs to 24 hrs
  • Roast: 2 hrs
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Marinated Prime Rib
cup dry red wine or beef broth
cup water
cup lemon juice
tablespoon Worcestershire sauce
1 1/2
teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
teaspoon dried marjoram, crushed
teaspoon garlic salt
4 pound beef rib roast
  1. For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.
  2. Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
  3. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.
  4. Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.
Nutrition Facts (Marinated Prime Rib)
    Per serving:
  • 162 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 53 mg chol.,
  • 67 mg sodium,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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