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Herbed Prime Rib Roast with Red Wine Sauce
Ingredients
1
Reynolds® Oven Bag
1 cup
dry red wine
1/2 cup
chopped shallot
1/4 cup
olive oil
2 tablespoons
all-purpose flour
2 cloves
garlic, minced
1 tablespoon
Worcestershire sauce
1 teaspoon
dried rosemary, crushed
1/2 teaspoon
dried sage, crushed
1/2 teaspoon
dried thyme, crushed
1/2 teaspoon
salt
1/4 teaspoon
ground black pepper
1 (4 pound)
beef rib roast
2 tablespoons
butter
Instructions
STEP 1
Place oven bag in roasting pan.
STEP 2
Whisk wine, shallot, oil, flour, garlic, sauce, rosemary, sage, thyme, salt, and pepper; pour into bag. Add rib roast, coat with marinade. Close bag and marinate in the refrigerator for 6 to 24 hours.
STEP 3
Preheat oven to 325 degrees F.
STEP 4
Cut six slits in top of bag for steam. Insert meat thermometer through one slit into center of roast. Tuck ends of bag in pan.
STEP 5
Place pan in oven, ensuring bag does not touch heating elements.
STEP 6
Cook until desired doneness, 1 3/4 to 2 1/4 hours for medium rare. Let stand in bag for 15 minutes before cutting.
STEP 7
Transfer roast to a cutting board; carve. Drain juices from bag, skim excess fat, and stir in butter. Serve hot juices over sliced roast.
Nutrition Facts
(per serving)
Calories:
315 calories
Servings:
12 servings
Carbohydrates:
3 g
Fat:
25 g
Fiber:
0 g
Protein:
15 g
Sugar:
1 g
Meal Effort
Preparation:
20 minutes
Cook:
1 hrs 45 mins
Total:
2 hrs 5 mins