Whether you're preparing Christmas dinner, New Year's Eve, Easter, or a special family gathering, this Red Wine Marinated Prime Rib creates a tender, juicy roast with an herb-infused crust and rich beef flavor that's impossible to resist.
This recipe keeps things simple by letting the quality of the beef shine.
Butter helps create a flavorful exterior while fresh herbs, garlic, and red wine gently enhance the meat overnight.
As it roasts, the wine and drippings create an incredible base for au jus or homemade gravy.
If you love mushrooms, adding them to the roasting pan gives you a delicious side dish that's infused with all those savory pan juices.
Once you master this classic preparation, you'll find yourself making it for every special occasion because it's surprisingly easy while looking absolutely restaurant-worthy.
Why You Will Love This Recipe for Prime Rib
- 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.
- Perfect for holidays and special occasions.
- The overnight marinade adds incredible flavor.
- Rich buttery herb crust locks in moisture.
- Requires very little hands-on preparation.
- Makes beautiful leftovers for sandwiches and French dip.
- Elegant enough for entertaining guests.
- Simple ingredients let the prime rib remain the star.
- Optional mushrooms become buttery and delicious in the roasting pan.
Tips for the Best Marinated Prime Rib
- Allow the roast to marinate overnight whenever possible.
- Remove the roast from the refrigerator 1 to 2 hours before roasting so it cooks more evenly.
- Always cook using a meat thermometer rather than relying on time alone.
- Let the roast rest at least 20–30 minutes before slicing.
- Slice against the grain for maximum tenderness.
- Save every drop of pan drippings for homemade au jus.
- Avoid opening the oven frequently during roasting.
- Choose a roasting pan with a rack to allow even air circulation.
Serving Guide for Prime Rib and Temperatures
- 3 pounds of boneless for 6 people
- 4 pounds of boneless for 8 people
- 5 pounds of boneless for 10 people
- 4–5 pounds bone-in (2 bones) 4–5 people
- 6–7 pounds bone-in (3 bones) 6–7 people
- 8–9 pounds bone-in (4 bones) 8–10 people
- 10–11 pounds bone-in (5 bones) 10–12 people
- Whole 7-bone roast (14–16 pounds)14–16 people
- Internal Temperature Guide For the perfect
- Prime Rib: Rare: 120–125°F (49–52°C)
- Medium Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium Well: 150°F (66°C)
- Remember, the temperature will continue to rise about 5–10 degrees while resting.
Leftovers and Serving Ideas
- French Dip sandwiches
- Steak and eggs
- Prime Rib hash
- Beef stroganoff
- Beef barley soup
- Loaded baked potatoes
- Steak salads
- Philly-style sandwiches
- Beef tacos
- Beef and mushroom pasta
- Garlic mashed potatoes
- Creamy scalloped potatoes
- Yorkshire pudding
- Roasted asparagus
- Green beans almondine
- Creamed spinach
- Roasted Brussels sprouts
- Honey-glazed carrots
- Creamy horseradish sauce
- Homemade au jus
- Warm crusty artisan bread
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Yield: 8
Marinated Burgundy Prime Rib
Whether you're preparing Christmas dinner, New Year's Eve, Easter, or a special family gathering, this Red Wine Marinated Prime Rib creates a tender, juicy roast with an herb-infused crust and rich beef flavor that's impossible to resist.
Ingredients
- Prime Rib marinade day before cooking:
- 1/4 cup dry red wine (Burgundy, Merlot, Cabernet Sauvignon, or Cabernet Blend)
- 2 tablespoons butter, softened
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1 teaspoon fresh minced garlic, around 2 small cloves
- Salt and freshly ground black pepper, to taste
- Optional: 2 cups sliced mushrooms
Instructions
- Rub softened butter over the rib roast, then season generously with salt and pepper.
- Mix the oregano, basil, parsley, and garlic, and sprinkle evenly over the roast.
- Place the roast rib-side up in a roasting pan, pour the red wine into the bottom of the pan, and cover loosely.
- Refrigerate overnight to marinate.
- If using mushrooms, add them to the roasting pan before roasting.
- 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 by or served with a container of the natural juices that were produced as drippings while the meat was 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, and Red wine (of your choice). You have to determine how much you need based on the number of people.
- Add those three ingredients together and heat. Add a little garlic powder, salt, and pepper to taste.
- Set aside.
Notes
Tips for the Best Marinated Prime Rib
- Allow the roast to marinate overnight whenever possible.
- Remove the roast from the refrigerator 1 to 2 hours before roasting so it cooks more evenly.
- Always cook using a meat thermometer rather than relying on time alone.
- Let the roast rest at least 20–30 minutes before slicing.
- Slice against the grain for maximum tenderness.
- Save every drop of pan drippings for homemade au jus.
- Avoid opening the oven frequently during roasting.
- Choose a roasting pan with a rack to allow even air circulation.
Serving Guide for Prime Rib
- 3 pounds of boneless for 6 people
- 4 pounds of boneless for 8 people
- 5 pounds of boneless for 10 people
- 4–5 pounds bone-in (2 bones) 4–5 people
- 6–7 pounds bone-in (3 bones) 6–7 people
- 8–9 pounds bone-in (4 bones) 8–10 people
- 10–11 pounds bone-in (5 bones) 10–12 people
- Whole 7-bone roast (14–16 pounds) 14–16 people
- Internal Temperature Guide For the perfect
- Prime Rib: Rare: 120–125°F (49–52°C)
- Medium Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium Well: 150°F (66°C)
- Remember, the temperature will continue to rise about 5–10 degrees while resting.
Leftover Ideas
- French Dip sandwiches
- Steak and eggs
- Prime Rib hash
- Beef stroganoff
- Beef barley soup
- Loaded baked potatoes
- Steak salads
- Philly-style sandwiches
- Beef tacos
- Beef and mushroom pasta
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Grilled Steak in Chianti Butter
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Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2020.
