Red Wine and Rosemary Prime Rib Roast

Instructions

1. 1

   Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).

2. 2

   In a bowl, combine the red wine, olive oil, soy sauce, Worcestershire sauce, minced garlic, chopped rosemary, and thyme to create the marinade.

3. 3

   Season the prime rib roast generously with salt and pepper on all sides.

4. 4

   Place the prime rib in a roasting pan with a rack, and pour the marinade over the meat, ensuring it is well coated.

5. 5

   Allow the prime rib to marinate for at least 30 minutes at room temperature, turning occasionally to coat evenly.

6. 6

   Once marinated, insert a meat thermometer into the thickest part of the roast without touching the bone.

7. 7

   Place the roasting pan in the preheated oven and cook for 20 minutes at 450 degrees Fahrenheit, then reduce the temperature to 325 degrees Fahrenheit (163 degrees Celsius).

8. 8

   Continue roasting until the meat thermometer reads 120-125 degrees Fahrenheit for rare, 130-135 degrees Fahrenheit for medium-rare, or 140-145 degrees Fahrenheit for medium, depending on your preference.

9. 9

   Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes before carving. The temperature will continue to rise slightly as it rests.

10. 10

    Carve the roast into slices and serve with the pan juices drizzled on top.