Marinated Burgundy Prime Rib

Wednesday, January 1, 2020
The prime rib is perfect for the holiday season for a very good reason and this Marinated Burgundy Prime Rib roast is superb in flavor!


It is the king of beef cuts period.


This is a vintage recipe for the 1960s and how my mom made it.


After all these years, it still a family favorite recipe.


My husband requested this for his birthday since it's on New Year's Eve!


It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan.


Beautifully marbled with fat, this roast is rich, juicy, and with this marinade a melt in your mouth tender roast.


It’s also very easy to cook.


Starting the roast in the oven at a high temperature of 450 degrees to get a good sear on the outside of the roast and then you finish cooking it on a lower temperature of 325 degrees.


Scroll down to the end to print the recipe off.




This is a roasted Prime Rib in au jus baked in a white casserole baking dish made from corning-ware.








The King



We love Prime Rib, after all, it is the King of all Cuts!


The meat is tender, usually well done on the ends with a perfectly pink center.


This beef will always be a meal that suits everyone's needs.


My family likes both well done and medium-rare, this style beef cooked correctly, will satisfy the whole family.


They also love this wine marinade flavored Prime Rib with mushrooms, you can leave them out if you're not a fan of them.



this is a prime rib roast raw


Special equipment:


  • Digital thermometer
  • Large roasting pan



This is a cooked prime rib roast that has been marinated in a wine herb juice




Ingredients for Marinade:


  • Red Wine(Burgundy, Merlot or Cabernet)
  • oregano, basil, parsley, minced garlic.
  • roast rib
  • butter
  • salt, pepper to taste







this is a prime rib roast raw




How it Cooks



There’s usually something for everyone with this roast as my family loves it well done. I wish there were more ends!


That's where you will find the well-done parts of the prime rib.


The center should be a vibrant rare and my husband loves it rare.


A full rack of prime beef is 7 ribs, which will easily serve 14 to 16 people refer to my options below.





this is a prime rib roast raw





Prime Rib (pick one for your party size)



six (6) people - three (3) rib roast
eight (8) people - four (4) rib roast
ten (10) people - five (5) rib roast
twelve (12) people - six (6) rib roast
fourteen (14) people - seven (7) rib roast




this is a blue sign that states the Printable Recipe is below






Prime Rib marinade day before cooking:



Blend together herbs 1/2 teaspoon each oregano, basil, parsley, minced garlic, salt, pepper to taste. With rib roast rib side up, add 2 tablespoons of butter and smear all over the prime rib first.
Sprinkle with herbs.

Pour 1/4 cup of red wine on the bottom of the pan. Marinade overnight.


Place meat in a roasting pan.


Sear meat on a hot heated oven at 450 degrees for 15 minutes then lower to 325 degrees to cook for the remaining of the time.


Do not cover, baste every 15 minutes I use a meat digital thermometer.


The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare,


and 170 degrees F (76 degrees C) for well done.


Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.




this is a blue sign that states the Printable Recipe is below





Serve with Au Jus.


Au Jus is a French term meaning with juice.

The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat while being cooked.

It is not sauce or gravy.

I use a red burgundy wine in mine.

Beef drippings from cooked Prime Rib Roast, Beef broth/stock canned and Red wine (of your choice) you have to determine how much you need by the number of people.

Add those three ingredients together and heat. Add a little garlic powder, salt, and pepper to taste.

Set aside.






These are two sandwiches one with barbecue on the leftover beef or Italian dressing on the other sandwich with leftover thin slice beef roast




Leftover Meat



Here's what I do with leftover Prime Rib.


We love it in ciabatta garlic bread, Italian dressing and thin-sliced leftover prime rib or use your favorite barbecue sauce.


Also, another alternative is using a store-bought double pie crust, add the prime rib to the pie crust, some vegetables and beef gravy for a delicious quick pot pie, check out my recipe here.


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More Recipes to Try



Slow Cooker Guinness Corned Beef

Tuscan Grilled Steaks

Salisbury Steak Marsala

Grilled Steak in Chianti Butter

Cabbage Steak Skillet


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this is a blue sign that states the Printable Recipe is below



this is prime rib roast sliced with mushrooms on top





this is a prime rib recipe and a photo of the roast

Marinated Burgundy Prime Rib

Yield: 4
Author:
prep time: 10 Mcook time: 1 H & 10 Mtotal time: 1 H & 20 M
The KING of all cuts of meat hence the name PRIME RIB. This is a marinated prime rib in burgundy or red wine with delicious seasonings that make an awesome au jus!

ingredients:

  • Prime Rib (pick one for your party size)
  • six (6) people - three (3) rib roast
  • eight (8) people - four (4) rib roast
  • ten (10) people - five (5) rib roast
  • twelve (12) people - six (6) rib roast
  • fourteen (14) people - seven (7) rib roast
  • Prime Rib marinade day before cooking:
  • 1/4 cup red wine (Burgundy, Merlot or Cabernet
  • Blend together herbs 1/2 teaspoon each oregano, basil, parsley, minced garlic.
  • Salt, pepper to taste
  • With rib roast rib side up,  rub  2 tablespoons of butter and smear all over the prime rib first.
  • Sprinkle with herbs.
  • Pour 1/4 cup of red wine on the bottom of the pan. Marinade overnight.
  • Optional: 2 cups sliced mushrooms

instructions:

How to cook Marinated Burgundy Prime Rib

  1. Place marinated meat in roasting pan with juices.
  2. Sear meat on a hot heated oven at 450 degrees for 15 minutes then lower to 325 degrees to cook for the remaining of the time.
  3. Do not cover, baste every 15 minutes I use a meat digital thermometer.
  4. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare,
  5. and 170 degrees F (76 degrees C) for well done.
  6. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
  7. Serve with Au Jus.
  8. Au Jus is a French term meaning with juice.
  9. The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat while being cooked.
  10. It is not sauce or gravy.
  11. I use a red burgundy wine in mine.
  12. Beef drippings from cooked Prime Rib Roast, Beef broth/stock canned and Red wine (of your choice) you have to determine how much you need by the number of people.
  13. Add those three ingredients together and heat. Add a little garlic powder, salt, and pepper to taste.
  14. Set aside.
Calories
725
Fat (grams)
31
Sat. Fat (grams)
22
Protein (grams)
18
marinated prime rib roast, prime rib, how to cook prime rib, prime rib roast recipe
meat, beef, roast
Italian, French
Created using The Recipes Generator





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This is a roasted Prime Rib in au jus baked in a white casserole baking dish made from corning-ware.

Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2020.
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