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
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.