Prime rib, also known as a standing rib roast, is prized for its marbling and rich flavor. The attached rib bones act as a natural roasting rack and add incredible depth of flavor. This is one of our best prime rib recipes—perfect for sharing with guests—because it requires very little hands-on time.
This method will show you how to marinate prime rib for a deep brown crust on the outside and tender, juicy meat inside.
Prime Rib Marinade Ingredients
Here’s what you’ll need to make the marinade for this succulent roast:
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Liquid base: Choose dry red wine or beef broth as your foundation. You’ll also add a bit of water, lemon juice, and Worcestershire sauce.
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Onion: You’ll need ½ cup chopped onion—any variety works. Shallots are a great substitute if you have them.
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Seasonings: Fresh rosemary is the star herb here, along with dried marjoram and garlic salt.
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Prime rib: A 4–6 lb roast will serve 8–12 people.
Ingredients
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¾ cup dry red wine or beef broth
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½ cup chopped onion
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¼ cup water
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¼ cup lemon juice
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1 Tbsp Worcestershire sauce
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1½ tsp chopped fresh rosemary or ½ tsp crushed dried rosemary
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½ tsp dried marjoram, crushed
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¼ tsp garlic salt
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1 (4–6 lb) prime rib roast
Instructions
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Make the marinade: In a small bowl, whisk together the wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.
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Marinate the meat: Place the roast in a large resealable plastic bag set inside a shallow dish. Pour the marinade over the meat, seal the bag, and refrigerate for at least 6 hours (up to 24 hours), turning the bag occasionally.
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Prepare for roasting: Drain the roast, discarding the marinade. Place the meat in a large roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch the bone.
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Roast: Preheat oven to 325°F (170°C). Roast until your desired doneness is reached:
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Rare (145°F): about 2–2½ hours
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Medium (150°F): about 2½–3½ hours
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Rest and serve: Transfer the roast to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing. (The internal temperature will rise about 5°F during resting.) Garnish with fresh rosemary if desired.