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Prime rib, otherwise known as beef rib roast, is valued for its fat marbling and flavor. Its attached rib bones make for an unmatched flavor and acts as a natural rack for its meat to roast on. This is one of our best prime rib recipes that is perfect to share with guests because it requires very little hands-on time. This recipe will show you how to marinate prime rib to achieve a deep brown exterior color and juicy interior. We know that the key to the best marinated prime rib is knowing how long to marinate prime rib roast. So we’ll show you our Test Kitchen-tested strategies to achieve the perfect prime rib that’s worthy of a holiday dinner menu and easy enough for a Sunday family dinner.

Marinated Prime Rib Ingredients

Here's a quick look at what you'll need to make this prime rib recipe.

• Liquids: You'll need a few flavor boosters for this prime rib marinade. Choose a dry red wine or beef broth for the base. From there, add a little water, lemon juice, and Worcestershire sauce.
• Onion: You'll need 1/2 cup of chopped onion for this prime rib recipe. Any kind of onion will work. You can substitute shallots if that's what you have on hand.
• Seasonings: Fresh rosemary is the primary herb in the marinade but you'll also need dried marjoram and garlic salt.
• Prime Rib: Choose a 4-6 lb. beef roast for this recipe. This will make about 8-12 servings.
  

How to Cook Prime Rib

Many recipes for prime rib call for cooking the meat at a high temperature first and then lowering the heat. Here, we roast the prime rib low and slow in the oven for the most tender results. Allow 2 to 2-1/2 hours for rare or 2-1/4 to 3-1/4 hours for medium.

Sauce for Prime Rib

If you're looking for a prime rib sauce to make every bite even more delicious, check out this herbed prime rib recipe that includes two flavorful sauces (Horseradish Cream and Merlot Au Jus).

Ingredients

1. For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.

2. Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

3. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bone.

   Test Kitchen Tip: To roast a 3- to 4-lb. boneless ribeye roast instead, prepare as directed, except place roast on a rack in roasting pan. Roast 1½ to 1¾ hours or until 135°F for medium rare. (For medium, roast 1¾ to 2 hours or until 150°F.)

4. Roast in a 325°F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140°F) or 2-1/4 to 3-1/4 hours for medium (155°F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.

   Test Kitchen Tip: To make carving easier, you can ask the butcher to cut the rack from the roast. Save the rack and use kitchen string to tie the roast to the ribs. After roasting, just untie bones and slice.

Nutrition Facts (per serving)