Prime Rib Roast Marinade
Elevate your holiday table or special occasion feast with this irresistible Prime Rib Roast Marinade recipe, designed to transform your roast into a tender, flavor-packed masterpiece. Featuring a tantalizing blend of garlic, fresh rosemary, thyme, olive oil, balsamic vinegar, soy sauce, and Dijon mustard, this marinade expertly balances savory, tangy, and herbaceous notes. A hint of freshly squeezed lemon juice enhances the meat's natural richness, while kosher salt and black pepper bring bold seasoning to every bite. Perfectly suited for both bone-in and boneless roasts, this marinade penetrates deeply into the meat, thanks to small surface slits, ensuring an unforgettable result. With basting every 30 minutes and a precise resting period, you'll achieve beautifully juicy slices that pair wonderfully with your favorite sides, making this recipe a show-stopping centerpiece for your gathering.
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Recipe Information
Ingredients
- 6 pieces Garlic cloves, minced
- 3 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 0.5 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons Coarse kosher salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Lemon juice, freshly squeezed
- 5 pounds Prime rib roast (bone-in or boneless)
Instructions
In a medium mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, balsamic vinegar, soy sauce, Dijon mustard, kosher salt, black pepper, and lemon juice. Stir until well combined to form the marinade.
Place the prime rib roast on a cutting board and pat it dry with paper towels.
Using a sharp knife, make small slits all over the surface of the roast. This will allow the marinade to penetrate deeper into the meat.
Place the roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it is evenly coated on all sides.
Seal the bag (or cover the dish with plastic wrap) and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse into the meat.
When ready to cook, remove the roast from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
Preheat your oven to 325°F (165°C).
Transfer the roast to a roasting pan fitted with a rack. Reserve the excess marinade and set it aside.
Cook the roast in the preheated oven until it reaches your desired doneness. Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. This will typically take 2 to 2.5 hours for a 5-pound roast.
Baste the roast with the reserved marinade every 30 minutes to enhance flavor and moisture.
Once cooked, remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for 20 minutes before carving to retain its juices.
Carve the roast into slices and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
7755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 648.2 g | 831% | |
| Saturated Fat | 232.8 g | 1164% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1701 mg | 567% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.7 g | ||
| Protein | 442.4 g | 885% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 330 mg | 25% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 5549 mg | 118% | |
*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.
