Marinated Burgundy Prime Rib

Wednesday, December 28, 2016
Prime rib is perfect for the holiday season for a very good reason. It is the king of beef cuts.


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 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 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 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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this is a pin for later photo of a raw Prime Rib and how to cook it






More Recipes You Should Try:






Mom's Baked Hamburgers Italian Style
Ribeye Marinated Basted and Grilled Móm;s burgundy sauce recipe
Chuck Steak Stew
Bourbon Ribs
Sausage Mushroom Peppers Cabernet



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








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 how to make prime rib in marinated burgundy wine recipe pin for later





More Recipes To Try:






Leg of Lamb
Italian Lamb Chili
London Broil Stew
Porterhouse with Chianti Butter
Zucchini Burgundy Stew






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




Try My Venison Recipes



Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned



21 comments

  1. The rib looks so succulent and juicy! Yummy!

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  2. Great looking roast, I would love to try your marinade on my next one.

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  3. Oh my! What a treat this would be at a New Year's Eve party.

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  4. Looks delicious. Made one for Christmas, but will try this marinade next time.

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  5. What if you have the appetite of 7 people for this?

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  6. This looks delicious! What a perfect dish for this season. Thank you!

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  7. Oh My! Haven't had this for a few years, since everyone is so conscious of cholesterol.
    What a delicious succulent, and juicy looking prime rib! ...are there any left? I'll start driving up the coast, should be there in a little over 4 hrs...LOLL

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  8. Hello Claudia. I wish you a fabulous New Year! May 2011 come with health, joy and great recipes.

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  9. Claudia-Such a succulent and juicy prime rib for the holiday!
    I'm sure there isn't any left over!
    Haven't made this in years, and I just love the marinade you used. Maybe for New Year's Day would be a good choice to make it.
    Thanks for sharing, as always with all the great recipes, and ideas from you!

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  10. The perfect New Years Eve meal! All I would need is my horseradish sauce! Happy New Year!

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  11. Sounds very flavorful and delicious! This would be an amazing centerpiece for a holiday table!

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  12. I'm so excited, my brother just brought me a prime rib. We're planning on cooking it Saturday!

    Yours looks scrumptious and so juicy!

    Hope you have a wonderful New Year!
    Blessings~

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  13. beautiful rib roast - nothing better for a special treat and your rub with the marinade sounds just perfect to me - you know I like beef and I know I will like this one ... hope your week is going great and know you are looking forward to a happy week end

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  14. How insanely delicious Claudia! My Mom was thinking of making one but went with ham instead - sadly! Thanks for including the serving sizes.

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  15. My favorite New Year's dinner is prime rib and you dished it up perfectly and lusciously!

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  16. I'd like having these juicy ribs for dinner - drooling here!

    Cheers,

    Gera

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  17. Wow...that's a big roast. Looks very mouth-watering! Happy Holidays! MaryMoh at http://www.keeplearningkeepsmiling.com

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  18. Claudia,
    This is a perfect rib roast indeed!

    Hey, next time you should try the Cajun Blackened “Prime” Rib Roast.
    http://cajunchefryan.rymocs.com/blog2/recipes/cajun-blackened-prime-rib-roast/

    Bon appetit!
    CCR
    =:~)

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  19. What a great job on that prime rib. It looks so juicy and delicious.

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  20. This looks perfectly prepared...I showed this to one of my sons from my phone yesterday and he was dying :)

    ReplyDelete

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com