Marinated Prime Rib

Use a quality cut of prime rib for the best flavor and texture.

Make sure to turn the marinating meat occasionally to allow for even flavor distribution.

Try searing the prime rib in a hot pan before roasting for an additional layer of flavor and a nice crust.

Experiment with your marinade by adding different spices like black pepper, smoked paprika, or a touch of Dijon mustard.

Marinating in a vacuum-sealed bag can enhance the absorption of flavors and reduce marinating time.

If you want additional visual appeal, use a sprig of fresh rosemary or thyme as a garnish when serving.

If cooking for a gathering, aim for slightly less doneness than your target; as resting will often result in a bit more cooking as it stands.

What is the purpose of marinating the prime rib?

Marinating the prime rib enhances flavor and helps to tenderize the meat by breaking down some of its tough fibers.

What kind of red wine do I use for the marinade?

You can use dry red wines like cabernet sauvignon or merlot. Each wine will impart different flavors to the meat, so choose one you enjoy drinking.

What if I don't have Worcestershire sauce?

If you do not have Worcestershire sauce, you can substitute it with soy sauce or a mix of soy sauce and vinegar for a similar flavor.

How long should I marinate the prime rib?

Marinate the prime rib for at least 6 hours for effective flavor infusion, but don't exceed 24 hours or the fibers in the meat may start to break down. Aim for 10-14 hours for best results.

Can I marinate the prime rib in a non-plastic bag?

You can use a glass or ceramic container covered with plastic wrap instead of a plastic bag for marinating.

How do I know when the prime rib is at the desired doneness?

Use a meat thermometer inserted into the thickest part of the meat. For medium-rare, look for 140 degrees F, for medium 160 degrees F, and for well-done, 170 degrees F.

What if I don't have a meat thermometer?

While it's ideal to use a meat thermometer, you can gauge doneness by making a small incision in the meat to check the color: red for rare, pink for medium, and no pink for well-done.

How should I cut the prime rib?

Slice the prime rib against the grain to make sure the meat remains tender. Look for the direction of the muscle fibers and cut perpendicular to them.

Can I use fresh herbs instead of dried herbs?

You can use fresh rosemary and marjoram. Use about three times the amount as fresh herbs have a milder flavor compared to dried. So, for this recipe you'll need 1 1/2 teaspoons each of fresh rosemary and fresh marjoram.

How do I store leftover prime rib?

Wrap leftover prime rib tightly in aluminum foil or plastic wrap, or store it in an airtight container and refrigerate for up to 3-4 days.

Can prime rib be frozen?

Yes, prime rib can be frozen. Wrap it tightly in freezer-safe materials and it will last for 4-6 months in the freezer.

How can I reheat prime rib without drying it out?

Reheat prime rib slowly in the oven at a low temperature (around 250 degrees F) until warmed through. Adding a little beef broth to the dish can help keep it moist.

Should I let prime rib rest after cooking?

Yes, letting the prime rib rest for at least 15 minutes after roasting allows the juices to redistribute.

Mixing Bowl: For combining the marinade ingredients, including red wine, onion, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water.

Plastic Bag: A large resealable plastic bag is needed to marinate the beef prime rib. Make sure it can hold the meat and marinade securely.

Shallow Dish: To place the plastic bag containing the meat and marinade, making sure that any spills are contained while the meat marinates in the refrigerator.

Meat Thermometer: For checking the internal temperature of the prime rib to achieve the desired doneness.

Large Roasting Pan: A sturdy pan is required to hold the prime rib while it roasts in the oven.

Measuring Cups and Spoons: For measuring the marinade ingredients such as wine, lemon juice, dried rosemary, garlic salt, and Worcestershire sauce.

Cutting Board: To transfer the prime rib after it's cooked to let it rest and to carve it into serving pieces.

Aluminum Foil: Used to cover the cooked meat while it rests.

Carving Knife: For carving the roast after it has rested.

Garlic Mashed Potatoes: These rustic garlic mashed potatoes are a classic pairing with prime rib. Their smooth texture and rich flavor balance the savory, hearty qualities of the meat.

Horseradish Cream Sauce: The sharp, tangy kick from horseradish sauce cuts through the richness of prime rib, enhancing the beef's flavor without overpowering it. It's a classic condiment choice that adds a refreshing contrast.

Roasted Vegetables: A medley of roasted seasonal vegetables, like carrots and Brussels sprouts, adds a splash of color and a bit of sweetness. Their caramelization develops a depth of flavor that complements the savory roast.

Red Wine Reduction Sauce: Use the drippings from the roast to create a rich red wine reduction. This sauce integrates the flavors of both the beef and the marinade, creating an elegant finishing touch.

Creamed Spinach: The creamy, cheesy nature of restaurant-style creamed spinach offers a rich contrast that pairs well with the beef. The slight bitterness of the spinach gives the meal a rounded flavor.

Caesar Salad: Light and crisp, a Caesar salad with crunchy romaine and creamy dressing can freshen up the meal.

Garlic Bread: Savory, buttery garlic bread not only offers a delightful crunch, but its rich flavors pair with the prime rib while providing a fun way to soak up any juices on the plate.

Stuffed Mushrooms: Savory stuffed mushrooms filled with herbs, cheese, and breadcrumbs can serve as easy appetizers or sides.

Baked Mac and Cheese: A rich, creamy baked macaroni and cheese creates a comforting side that kids and adults alike love.

Wine Pairings
Cabernet Sauvignon: This meaty marvel deserves something bold, and Cabernet fits the bill perfectly. Look for one that has notes of black currant and a hint of spice.

Syrah/Shiraz: A Syrah, especially one with a bit of peppery goodness, can complement the rich, savory notes of the marinade. Pick one that's medium to full-bodied with dark fruit flavors.

Malbec: A Malbec with its jammy fruit and cocoa notes is like a cozy blanket for your prime rib. Go for one with a touch of oak - this will add a lovely creaminess.

Other Alcohol Pairings
Red Blend: A juicy red blend with a mix of berry and spice flavors will join the party nicely. Look for something that's easy to drink and has a smooth finish.

Bourbon: When life hands you prime rib, why not sip on some bourbon? The rich caramel and vanilla notes of a good bourbon will enhance the flavors of the roast.

Stout: A rich stout can add a fun twist to your meal. Its deep, roasted flavors can echo the charred bits of your prime rib and bring a little creaminess.

Non-Alcoholic Pairings
Beef Broth: Okay, hear me out. A nice, rich beef broth for sipping adds a comforting, savory note that ties the meal together without the alcohol.

Pomegranate Juice: If you prefer something fruity, a tart pomegranate juice can provide a nice contrast to the savory meat. Look for 100% juice for the best flavor.

Herbal Iced Tea: Try a herbal iced tea, especially one brewed with hints of rosemary or mint. It'll complement the herbs in your marinade and offer a refreshing sip.