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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Servings: 12 to 16
Prep Time: 10 mins
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Ingredients
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    3/4  cup 
    dry red wine or beef broth
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    1/2  cup 
    chopped onion
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    1/4  cup 
    water
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    1/4  cup 
    lemon juice
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    1   tablespoon 
    Worcestershire sauce
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    1 1/2  teaspoons 
    snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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    1/2  teaspoon 
    dried marjoram, crushed
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    1/4  teaspoon 
    garlic salt
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    1  4 - 6  pound 
    beef rib roast

Directions
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 information
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
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