serves: 12 - 16
3/4 cup dry red wine
1/2 cup chopped onion
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1-1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic salt
1/4 cup water
1 4 - 6-pound beef rib roast
Fresh rosemary (optional)
1. For themarinade, stir together wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
2. Place meat in a plastic bag set in a shallow dish. Add marinade; close bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
3. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center, not touching bones.
4. Roast in a 325 degree F oven to desired doneness, allowing 1-3/4 to 3 hours for rare (140 degree F), 2-1/4 to 3-3/4 hours for medium (160 degrees F), or 2-3/4 to 4-1/4 hours for well-done (170 degrees F). Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. If desired, garnish with fresh rosemary.