Herb-Infused Prime Rib Roast Marinade
Discover the secret to an unforgettable prime rib roast with this flavorful marinade that combines fresh herbs and aromatic ingredients. Developed as a delightful twist for our annual Christmas feast, this marinade allows the rich flavors of the roast to shine through while adding a unique depth of taste. The savory blend of garlic, rosemary, and thyme infuses the meat, ensuring each bite is tender and bursting with flavor. Elevate your holiday dining experience or any special occasion with this cherished recipe that will quickly become a family favorite!
1
Servings
150
Calories
8
Ingredients
Ingredients
White onion
1/2 (small, minced)
Garlic cloves
6 (peeled and minced)
Fresh rosemary
2 (tablespoons, chopped)
Fresh thyme
2 (tablespoons, chopped)
Worcestershire sauce
4 (tablespoons)
Spicy Dijon mustard
1 (teaspoon)
Black pepper
1/4 (teaspoon)
Salt
2 (teaspoons)
Instructions
1
In a food processor, combine the minced white onion, garlic cloves, chopped rosemary, chopped thyme, Worcestershire sauce, spicy Dijon mustard, black pepper, and salt.
2
Pulse the mixture until all ingredients are finely minced and well combined, forming a fragrant marinade.
3
Rub the marinade generously over the entire surface of the prime rib roast, ensuring an even coating.
4
For the best results, cover the roast with plastic wrap and refrigerate it overnight, allowing the flavors to permeate the meat.
5
Remove the roast from the refrigerator an hour before cooking to bring it to room temperature before roasting.
Nutrition Information
1.5g
Fat
3g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary use for the Herb-Infused Prime Rib Roast Marinade?
This marinade is specifically designed to enhance the flavor of a prime rib roast, particularly for holiday feasts like Christmas.
How long should I marinate the prime rib?
For the best results, you should cover the roast with plastic wrap and refrigerate it overnight to allow the flavors to fully permeate the meat.
What are the main herbs used in this recipe?
The recipe features fresh rosemary and fresh thyme, providing a savory and aromatic profile.
Do I need a food processor to make this marinade?
Yes, a food processor is used to pulse the onion, garlic, and herbs into a finely minced and well-combined marinade.
What type of onion is recommended?
The recipe calls for 1/2 of a small white onion, minced.
How many garlic cloves are included?
The marinade requires 6 garlic cloves, which should be peeled and minced.
Is the marinade spicy?
It contains one teaspoon of spicy Dijon mustard, which adds a flavorful zing without being overly hot.
Should I bring the meat to room temperature before cooking?
Yes, remove the roast from the refrigerator one hour before cooking to ensure it reaches room temperature.
Can I use this marinade for other types of meat?
While developed for prime rib, the savory blend of garlic and herbs works excellently on other beef roasts or even thick-cut steaks.
What is the role of Worcestershire sauce in this recipe?
Worcestershire sauce adds a deep umami flavor and helps create a savory base for the herb mixture.
How much salt is used?
The recipe includes 2 teaspoons of salt to season the roast effectively.
Can I use dried herbs instead of fresh?
You can, but the flavor is best with fresh herbs; if using dried, reduce the amount to about one-third of the fresh measurement.
How many calories are in this marinade?
The marinade contains 150 calories per serving.
Does this marinade contain fat?
Yes, it has 1.5g of fat per serving.
How many carbohydrates are in a serving?
There are 3g of carbohydrates per serving.
What is the protein content of the marinade?
The marinade provides 5g of protein per serving.
Should I rinse the marinade off before roasting?
No, you should leave the marinade on the meat to form a flavorful crust during the roasting process.
How do I apply the marinade?
Rub the mixture generously over the entire surface of the prime rib roast to ensure an even coating.
Can I make the marinade in advance?
Yes, you can prepare the marinade in the food processor a day or two before you plan to rub it on the meat.
What should I cover the roast with while it marinates?
The instructions recommend using plastic wrap to cover the roast while it sits in the refrigerator.
How much black pepper is needed?
The recipe specifies 1/4 teaspoon of black pepper.
Is there any sugar in this marinade?
According to the nutritional data provided, there is no sugar added to this recipe.
Does this marinade contain fiber?
The recipe contains no significant fiber content.
What texture should the marinade be?
It should be a fragrant, finely minced paste that is easy to rub onto the meat.
Can I use yellow onion instead of white?
Yes, yellow onion can be used as a substitute, though white onion is preferred for its specific flavor profile.
Is this recipe suitable for a family tradition?
Yes, it was specifically developed as a twist for an annual Christmas feast and is intended to become a family favorite.
What is the serving size for this marinade?
The serving size is listed for one roast application.
Does this marinade help tenderize the meat?
The combination of salt and acids in the mustard and Worcestershire sauce helps to tenderize the surface of the roast.
Can I use a blender if I don't have a food processor?
A blender can be used, but pulse carefully to avoid turning the marinade into a liquid; it should remain a thick paste.
What makes this marinade unique?
It balances traditional holiday herbs like rosemary and thyme with the sharp kick of spicy Dijon mustard and savory garlic.