A marinade of red wine and garlic adds 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.
- 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 for 2 to 4 hours. Alternatively, let the roast stand at room temperature for up to 1 hour.
- 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.
- Mashed or baked potatoes, greens or seasonal root vegetables, and Caesar salad or tossed arugula with a Dijon mustard dressing.
- Choose a bold, full-bodied red wine for this roast. Malbec or Cabernet are good choices. Or serve the roast with a brown ale or porter.
|Nutritional Guidelines (per serving)|
|Total Fat||61 g|
|Saturated Fat||22 g|
|Unsaturated Fat||28 g|
|Dietary Fiber||1 g|