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Herb-Infused Prime Rib with Red Wine Sauce

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PREP TIME
20 min
COOKING TIME
105 min
TOTAL TIME
500 min
SERVINGS
12 servings
Dinner
Herb-Infused Prime Rib 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
1
Position the oven bag at a minimum depth of 2 inches within the roasting pan.
2
Combine wine, shallot, olive oil, flour, garlic, Worcestershire sauce, rosemary, sage, thyme, salt, and black pepper in a bowl; mix thoroughly before pouring the marinade into the bag. Add the rib roast, ensuring it is fully coated with the marinade. Secure the bag using the provided tie and refrigerate for 6 to 24 hours, periodically turning the bag to achieve even marination.
3
Preheat your oven to 325 degrees F (165 degrees C).
4
Make six 1/2-inch slits in the top of the bag, allowing steam to escape during cooking. Insert an oven-safe meat thermometer through one of the slits into the center of the roast, taking care not to touch any bones. Tuck the ends of the bag into the pan.
5
Carefully place the pan in the oven, leaving enough space for the bag to expand during cooking without touching any heating elements, walls, or racks. Ensure the bag does not hang over the pan.
6
Cook until your roast reaches the desired level of doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Remove the roast from the oven bag and let it stand in the pan for 15 minutes. The internal temperature of the meat should be 145 degrees F for medium rare or 160 degrees F for medium.
7
Carefully cut open the top of the oven bag, remembering to support it with the pan.
8
Transfer the roast to a cutting board; carve. Carefully pour the juices from the oven bag into a baking dish, discarding the bag. Skim excess fat from the juices and stir in butter. Serve hot pan juices over sliced roast.