Savory Garlic Herb Prime Rib Roast
Indulge in the sumptuous flavors of a Savory Garlic Herb Prime Rib Roast, perfect for special occasions and gatherings. This recipe features a succulent standing rib roast marinated in a rich and aromatic blend of red wine, fresh herbs, and zesty lemon. The marinating process infuses the beef with deep flavor, while the gentle roasting method ensures a mouthwatering tenderness. You'll be delighted by the savory aromas wafting through your kitchen, making this dish a centerpiece that dazzles and delights. Serve it with your favorite sides for a complete meal that will impress family and friends alike.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Standing beef rib roast
4-6 lbs (none)
Dry red wine
3/4 cup (none)
Chopped onion
1/2 cup (chopped)
Lemon juice
1/4 cup (freshly squeezed)
Worcestershire sauce
1 tablespoon (none)
Dried rosemary
2 teaspoons (divided)
Dried marjoram
1/2 teaspoon (none)
Garlic salt
1 1/2 teaspoons (or garlic powder)
Water
1/4 cup (none)
Lemon pepper
1 tablespoon (none)
Sweet paprika
1 tablespoon (none)
Cayenne pepper
1/2 teaspoon (none)
Instructions
1
In a medium bowl, combine the dry red wine, chopped onion, lemon juice, Worcestershire sauce, 1 teaspoon of dried rosemary, marjoram, garlic salt, and 1/4 cup of water to create the Drowning Mixture.
2
Place the prime rib roast into a large resealable plastic bag and pour the marinade over it, ensuring the meat is fully submerged. Seal the bag tightly, removing as much air as possible, and set it in a shallow dish to catch any leaks.
3
Refrigerate and allow the roast to marinate for 6 to 24 hours, turning the bag occasionally to ensure even marination.
4
Once marinated, discard the marinade and pat the roast dry with paper towels.
5
In a small bowl, mix together the lemon pepper, sweet paprika, garlic powder, remaining 1 teaspoon of dried rosemary, and cayenne pepper to create the Massaging Compound.
6
Use your hands to generously apply the Massaging Compound all over the roast. Massage it well, allowing the flavors to penetrate the meat. It's done when you feel the beef saying, 'Oooooh, that feels goooood!'
7
Preheat your oven to 325°F (163°C). Place the seasoned roast fat side up in a large roasting pan & insert a meat thermometer into the center, avoiding any bones.
8
Roast the prime rib in the preheated oven to your desired level of doneness: allow approximately 1½ to 3 hours for rare (internal temperature of 140°F), 2¾ to 3¾ hours for medium (internal temperature of 160°F), or 2¾ to 4¾ hours for well done (internal temperature of 170°F).
9
Once cooked, transfer the roast to a carving board and cover it loosely with aluminum foil. Let it rest for about 15 minutes before carving to allow juices to redistribute.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Garlic Herb Prime Rib Roast recipe?
This recipe features a succulent standing rib roast marinated in a blend of red wine, fresh herbs, and lemon, then roasted to tenderness.
What cut of beef is used for this recipe?
The recipe calls for a 4 to 6 pound standing beef rib roast.
What ingredients make up the marinade for the prime rib?
The Drowning Mixture consists of dry red wine, chopped onion, lemon juice, Worcestershire sauce, dried rosemary, marjoram, garlic salt, and water.
How long should the prime rib marinate?
The roast should be refrigerated and marinated for 6 to 24 hours, turning the bag occasionally.
What is the 'Massaging Compound' used in this recipe?
It is a dry rub made of lemon pepper, sweet paprika, garlic powder, dried rosemary, and cayenne pepper.
Should I pat the roast dry after marinating?
Yes, once marinated, you should discard the marinade and pat the roast dry with paper towels before applying the rub.
What oven temperature is required for roasting?
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
How should the roast be positioned in the pan?
Place the seasoned roast fat side up in a large roasting pan.
Where should I insert the meat thermometer?
Insert the meat thermometer into the center of the roast, being careful to avoid any bones.
How long does it take to cook the roast to rare?
It takes approximately 1.5 to 3 hours to reach an internal temperature of 140 degrees Fahrenheit for rare.
What is the internal temperature for a medium prime rib?
A medium roast should reach an internal temperature of 160 degrees Fahrenheit, which takes about 2.75 to 3.75 hours.
What is the internal temperature for a well-done roast?
For well-done, the internal temperature should reach 170 degrees Fahrenheit, taking about 2.75 to 4.75 hours.
Do I need to rest the meat after cooking?
Yes, transfer the roast to a carving board and let it rest for about 15 minutes before carving.
Should the roast be covered while resting?
Yes, cover the roast loosely with aluminum foil while it rests to allow the juices to redistribute.
Can I use garlic powder instead of garlic salt in the marinade?
Yes, the recipe suggests garlic salt or garlic powder as an option for the marinade.
What kind of wine is recommended for the marinade?
The recipe specifies using a dry red wine.
How much rosemary is used in total?
A total of 2 teaspoons of dried rosemary is used, divided between the marinade and the dry rub.
Is this prime rib recipe spicy?
It contains 1/2 teaspoon of cayenne pepper, which adds a very mild heat to the savory herb profile.
What should I do with the leftover marinade?
The marinade should be discarded after the roast is removed from the bag.
How do I ensure the marinade covers the meat evenly?
Seal the meat in a large resealable plastic bag, remove as much air as possible, and turn the bag occasionally.
What type of paprika is used in the rub?
The recipe calls for 1 tablespoon of sweet paprika.
How many ingredients are in this recipe?
There are 12 main ingredients used to prepare this roast.
Is lemon juice used in the rub or the marinade?
Lemon juice is used in the Drowning Mixture marinade, while lemon pepper is used in the Massaging Compound rub.
Can this be served for a holiday dinner?
Yes, it is specifically noted as being perfect for special occasions, gatherings, and holiday dinners.
What is the texture of the roast like?
The slow roasting method ensures a mouthwatering tenderness and succulent texture.
Should the onion be cooked before adding to the marinade?
No, the onion should be chopped and added raw to the marinade mixture.
What does the 'Massaging Compound' do?
It infuses the beef with flavor and creates a seasoned crust during the roasting process.
Is marjoram used in this recipe?
Yes, 1/2 teaspoon of dried marjoram is included in the marinade.
How do I know when the meat is properly massaged?
The recipe humorously suggests it is done when you feel the beef saying, 'Oooooh, that feels goooood!'
Can I use a bone-in roast?
Yes, the recipe specifies a standing beef rib roast, which traditionally includes the bones.