ingredients
3/4 cup dry dark wine
1/2 cup onion, chopped
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon dried rosemary oil, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic clove salt
1/4 cup water
6 pounds beef prime-rib roast
fresh rosemary oil (optional)
directions
For marinade, inside a mixing bowl stir together wine, onion, fresh lemon juice, Worcestershire sauce, rosemary oil, marjoram, garlic clove salt, and water.
Place meat inside a plastic bag in shallow dish. Add marinade close bag. Marinate within the refrigerator for six to 24 hrs, turning bag from time to time.
Drain meat, discarding marinade. Place meat, fat-side up, inside a large roasting pan. Insert a meat thermometer into center, not touching bones. Roast inside a 325 levels F oven to preferred doneness, allowing 1 3/4 to three hrs for rare (140 levels F), 2 1/4 to three 3/4 hrs for medium (160 levels F), or 2 3/4 to 4 1/4 hrs for well-done (170 levels F).
Transfer meat to some cutting board. Cover with foil and let are a symbol of fifteen minutes before carving. If preferred, garnish with fresh rosemary oil.
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diet
692 calories. 57 grams fat. 2 grams carbohydrates. 38 grams protein per serving. This recipe is lower in carbs.