Get ready to transform an ordinary dinner into an extraordinary culinary experience with this show-stopping Wine and Herb Marinated Prime Rib. Imagine cutting into a perfectly cooked roast that's so tender it practically melts in your mouth, infused with the rich, complex flavors of red wine and fragrant herbs. This isn't just a recipe - it's a guaranteed way to impress your guests and elevate your cooking game to professional chef levels. Whether you're planning a special occasion or simply want to treat yourself to something spectacular, this prime rib will make you the star of any dining table.
Prep Time: 12 hrs
Cook Time: 3 hrs
Total Time: 15 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 prime rib roast (about 5-6 pounds)
- 1 cup red wine
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing the marinade for the prime rib. In a medium-sized bowl, combine 1 cup of red wine, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped fresh thyme, and 4 cloves of minced garlic. Stir the mixture well to ensure that the herbs and garlic are evenly distributed throughout the wine.
- Season the prime rib roast generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- Place the seasoned prime rib roast into a large, resealable plastic bag or a shallow dish. Pour the prepared marinade over the roast, making sure to coat it evenly. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the marinating prime rib for at least 12 hours, or overnight if possible. This allows the flavors of the wine and herbs to penetrate the meat, resulting in a more flavorful roast.
- When you are ready to cook the prime rib, remove it from the refrigerator and let it sit at room temperature for about 1 hour. This helps the meat cook more evenly.
- Preheat your oven to 450°F (230°C). This high initial temperature will help create a beautiful crust on the roast.
- While the oven is preheating, remove the prime rib from the marinade and pat it dry with paper towels. This helps achieve a good sear. Reserve the marinade for later use.
- Place the prime rib on a roasting rack in a roasting pan, bone side down. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
- Roast the prime rib in the preheated oven for 20 minutes to develop a crust. After 20 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting for approximately
- 5 to 3 hours, or until the meat reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
- During the last hour of cooking, you can baste the roast with the reserved marinade every 20 minutes to enhance the flavor and moisture.
- Once the prime rib reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and juicy.
- After resting, carefully slice the prime rib into thick slices. Serve with your favorite sides and enjoy the rich flavors of the wine and herb marinade.
Tips
- Quality Matters: Always start with a high-quality prime rib roast from a trusted butcher. The better the meat, the more delicious your final dish will be.
- Marinating Magic: Don't rush the marinating process. The full 12-hour marination is crucial for developing deep, rich flavors throughout the meat.
- Room Temperature is Key: Always let the meat sit at room temperature for about an hour before cooking to ensure even cooking.
- Invest in a Meat Thermometer: This is the most reliable way to achieve your desired level of doneness without cutting into the meat.
- Resting is Non-Negotiable: Never skip the resting period. This allows the juices to redistribute, ensuring a moist and tender roast.
- Basting Tip: When basting with the reserved marinade, do so sparingly to avoid washing away the developing crust.
- Carving Technique: Use a sharp, long knife and slice against the grain for the most tender and easy-to-eat pieces.
Nutrition Facts
Calories: 960kcal
Carbohydrates: 4g
Protein: 90g
Fat: 60g
Saturated Fat: 25g
Cholesterol: 250mg
