Tuesday, December 28, 2010

Marinated Burgundy Prime Rib


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:
Blend together herbs 1/2 teaspoon each oregano, basil, parsley, minced garlic. With rib roast rib side up, add 2 tablespoon 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 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.


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.

21 comments:

Angie's Recipes said...

The rib looks so succulent and juicy! Yummy!

Melynda said...

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

Cookin' Canuck said...

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

ARLENE said...

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

Belinda said...

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

Emily Malloy said...

My mouth is WATERING!

boulderlocavore said...

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

Elisabeth said...

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

Brindusa said...

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

Elisabeth said...

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!

Mother Rimmy said...

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

5 Star Foodie said...

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

Catherine said...

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~

Drick said...

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

Reeni said...

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

Claudia said...

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

Gera@SweetsFoodsBlog said...

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

Cheers,

Gera

MaryMoh said...

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

Cajun Chef Ryan said...

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
=:~)

Joanne said...

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

Magic of Spice said...

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