Drowned and Massaged Standing Prime Rib Roast
Elevate your holiday feast or celebratory dinner with the exceptional "Drowned and Massaged Standing Prime Rib Roast." This show-stopping dish combines the deep flavors of a luxurious red wine and beef broth marinade, infused with fresh rosemary, thyme, and garlic, with the rich, caramelized crust of a perfectly seasoned prime rib roast. Tender and succulent, this bone-in centerpiece is massaged with a flavorful paste of Dijon mustard, olive oil, paprika, and spices before being roasted to perfection. The marinade is transformed into a luscious au jus, adding the perfect finishing touch to every slice. Ideal for gatherings, this recipe delivers restaurant-quality prime rib right at home. With its impressive presentation, bold flavors, and stress-free preparation, this dish guarantees to leave your guests raving. Perfectly suited for keywords such as "prime rib roast recipe," "bone-in rib roast," and "holiday dinner ideas," this masterpiece is a must-try for any special occasion.
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Recipe Information
Ingredients
- 5 pounds standing prime rib roast (bone-in)
- 4 cups beef broth
- 2 cups red wine
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 garlic cloves (crushed)
- 2 tablespoons coarse kosher salt
- 1.5 tablespoons freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 4 tablespoons unsalted butter (softened)
Instructions
1. Place the standing prime rib roast in a large container or roasting dish with high sides.
2. In a separate bowl, mix the beef broth, red wine, rosemary, thyme, and crushed garlic cloves. Pour this liquid over the roast, ensuring it is mostly submerged. Cover and refrigerate for 8-12 hours, turning occasionally to marinate evenly.
3. Remove the roast from the marinade and pat dry with paper towels, reserving the marinade for later use. Let it come to room temperature for at least 1 hour before cooking.
4. Preheat the oven to 450°F (232°C).
5. In a small bowl, combine kosher salt, black pepper, olive oil, Dijon mustard, onion powder, and paprika to make a seasoning paste.
6. Massage the seasoning paste generously over the surface of the roast, ensuring all sides are evenly coated.
7. Place the roast on a rack in a roasting pan with the bones facing down. Spread the softened butter over the top of the roast to enhance browning.
8. Roast in the preheated oven at 450°F (232°C) for 20 minutes to develop a crust.
9. Reduce the oven temperature to 325°F (163°C) and continue cooking for approximately 1.5 to 2 hours, or until the internal temperature reaches 120°F (49°C) for medium-rare or 130°F (54°C) for medium.
10. While the roast cooks, strain the reserved marinade into a saucepan and simmer over medium heat until it reduces by half. This will be used as a flavorful au jus.
11. Once the roast reaches the desired temperature, remove it from the oven and tent loosely with aluminum foil. Allow it to rest for 20-30 minutes to let the juices redistribute.
12. Carve the roast between the ribs to create individual portions. Serve with the reduced au jus on the side.
Nutrition Facts
Calories |
8031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 630.3 g | 808% | |
| Saturated Fat | 252.5 g | 1262% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1825 mg | 608% | |
| Sodium | 17192 mg | 747% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.5 g | ||
| Protein | 453.0 g | 906% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 496 mg | 38% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 6723 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
