Herbed Prime Rib Roast with Red Wine Sauce

Marinating and cooking this herbed prime rib roast with red wine sauce in a Reynolds Oven Bag keeps this special main dish recipe moist and flavorful.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 315 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 teaspoon dried rosemary, crushed
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 tablespoon Worcestershire sauce
• 1 Reynolds® Oven Bag
• 1 (4 pound) beef rib roast
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup olive oil
• 0.5 teaspoon dried thyme, crushed
• 0.5 teaspoon dried sage, crushed
• 0.5 cup chopped shallot

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Place oven bag in a roasting pan at least 2 inches deep.

Step 3

Whisk wine, shallots, olive oil, flour, Worcestershire sauce, garlic, rosemary, sage, thyme, salt, and black pepper together in a bowl; pour into the bag. Add rib roast; coat with marinade. Close bag with tie (found inside package). Marinate in the refrigerator for 6 to 24 hours, flipping bag occasionally.

Step 4

Cut six ½-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in the pan.

Step 5

Place pan in the oven, allowing room for the bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over the pan.

Step 6

Cook in the preheated oven until desired doneness. Allow 1 ¾ to 2 ¼ hours for medium-rare, 135 degrees F (57 degrees C), or 2 ¼ to 2 ¾ hours for medium, 150 degrees F (65 degrees C).

Step 7

Let stand in oven bag for 15 minutes. The temperature of the meat after standing should be 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium. Carefully cut open top of oven bag. Remember: Always support bag with pan.

Step 8

Transfer roast to a cutting board; carve. Carefully drain juices from the oven bag into a baking dish; discard bag. Skim excess fat from juices; stir butter into juices. Serve hot pan juices over sliced roast.