3/4 cup dry red wine or beef broth
1/2 cup chopped onion
1/4 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic salt
1 4 - 6 pound beef rib roast
For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.
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.
Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.
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.
Per Serving: cal. (kcal) 162, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 4, pro. (g) 18, vit. C (mg) 1, sodium (mg) 67, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet