|Nutritional Guidelines (per serving)|
|Servings: 1 prime rib (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 61g||78%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||2%|
|*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.|
Beef prime rib roast is a special delicacy. It's not an inexpensive cut of meat, so treat it with respect and cook it well. This recipe uses household staples to make a marinade of red wine and garlic. It adds delicious flavor to this succulent beef prime rib roast. Slice the roast and serve it with mashed potatoes or baked potatoes and salad along with your favorite seasonal vegetables.
It's simple enough to make but results in a dinner party worthy meal. Prime rib roast can be found at better grocery stores or a local butcher shop. It's best to speak with the butcher to get the exact cut and size you are looking for. A 6 to 8-pound prime rib roast will result in 6 servings. Feel free to size up if you are serving more guests. Read the recipe all the way through and give yourself plenty of time to make this. Ideally, the roast needs up to four hours to marinate and then two hours to cook, so you'll need to start early if you are making this for a holiday dinner.
- 1 (6 to 8 pound) prime rib roast
- 1/2 cup red wine (such as Cabernet Sauvignon or Pinot Noir)
- 1/4 cup olive oil
- 4 cloves garlic (finely minced)
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon Cajun (or Creole seasoning blend or seasoned salt)
- 1/4 teaspoon fresh ground black pepper
- Kosher salt
Put the roast in a large food storage bag or bowl.
Combine the wine, olive oil, garlic, brown sugar, kosher salt, seasoned salt or Creole seasoning, and black pepper.
Pour the wine mixture over the roast, seal the bag, and turn several times to coat thoroughly. Or, turn in a bowl or container until thoroughly coated and cover tightly.
Refrigerate the marinating roast for 2 to 4 hours. Alternatively, let the roast stand at room temperature for up to 1 hour in the marinade.
Heat the oven to 400 F.
Remove the roast from the marinade and place it on a rack in a large shallow pan.
Sprinkle the roast lightly with freshly ground black pepper and salt.
Cover tightly with foil and roast for 45 minutes. Reduce heat to 325 F and remove the foil.
Continue roasting to 135 F to 140 F for medium-rare, about 1 to 1 1/2 hours longer.
Remove the roast from the oven and cover loosely with foil. Let stand for 15 minutes before slicing.
- This roast is delicious on its own but you'll want a side dish that compliments the meat. Mashed or baked potatoes, greens or seasonal root vegetables, and Caesar salad or tossed arugula with a Dijon mustard dressing all make classy and tasty pairings. As for beverages, choose a bold, full-bodied red wine for this roast. Malbec or Cabernet are good choices as is the wine used to in the marinade. If your crowd prefers beer, serve the roast with a brown ale or porter.
- If there are any leftovers (which may be doubtful), store the meat in a sealed container in the refrigerator. Thinly sliced pieces of prime rib are delicious served on top of toasts with a bit of horseradish or tasty in a simple sandwich with your favorite condiments. Just be sure not to heat the meat too much, or it will become overcooked.