Recipes and Cooking Marinated Prime Rib 3.5 (32) 2 Reviews Allow your roast to sit in the delicious herb-infused prime rib marinade up to 24 hours to develop the most flavor. Serve the ultra-tender slices of prime rib with your favorite sides (we love mashed potatoes and roasted carrots) for the ultimate comforting feast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: BHG / Crystal Hughes Prep Time: 10 mins Marinate Time: 6 hrs Roast Time: 2 hrs Stand Time: 15 mins Total Time: 8 hrs 25 mins Servings: 12 Jump to Nutrition Facts Ingredients ¾ cup dry red wine or beef broth ½ cup chopped onion ¼ cup water ¼ cup lemon juice 1 tablespoon Worcestershire sauce 1 ½ teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed ½ teaspoon dried marjoram, crushed ¼ teaspoon garlic salt 1 4-6 pound beef rib roast Directions For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt. BHG / Crystal Hughes 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. BHG / Crystal Hughes Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bone. BHG / Crystal Hughes 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. BHG / Crystal Hughes Rate it Print Nutrition Facts (per serving) 162 Calories 9g Fat 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 162 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 53mg 18% Sodium 67mg 3% Protein 18g Vitamin C 1.2mg 6% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.