Prep 24 hrs
Cook 3 hrs
Don't worry if you do not have or cannot find Worcestershire sauce for this recipe. As any number of Recipezaar members will tell you, Worchestershire sauce, Wochestershire sauce, Worchteshire sauce, Worchestire sauce, Worcesershire sauce, Worstershire sauce, Worschesteshire sauce, Worstchestershire sauce, Worsheshire sauce, Wocestershire sauce, Whorcestershire sauce, Worcesershire sauce, Worcestshire souce, Worcheshire sauce, Worchesthire sauce, Worchester sauce, worc. sauce or even w sauce will work just fine.
- 4 -6 lbs standing beef rib roast
- 3⁄4 cup dry red wine
- 1⁄2 cup chopped onion
- 1⁄4 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried marjoram
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup water
- 1 tablespoon lemon pepper
- 1 tablespoon sweet paprika (or papa reeka if you’re an Emeril fan)
- 1 1⁄2 teaspoons garlic salt or 1 1⁄2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon cayenne pepper
- For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
- Place meat in a plastic bag set in a shallow dish.
- Add the mixture; close the bag.
- Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.
- Empty the beefs swimming pool and throw the liquid away (unless you are a Jamie Oliver fan if so, you can wash your hair with it).
- Thoroughly mix all the Massaging Compound ingredients in a small bowl and use it all to give the beef a really good massage all over (you can tell when youre done when you hear the beef whispering Oooooh, that feels goooood).
- Place the beef, fat side up, in a large roasting pan (or, if youre an Emeril fan, inside of a large roasting pan).
- Insert a meat thermometer into the center, making sure that it is not touching bones.
- Roast in a 325°F oven to desired doneness, allowing 1¾ to 3 hours for rare (140°F internal temperature), 2¼ to 3¾ hours for medium (160°F internal temperature), or 2¾ to 4¼ hours for well done (170°F internal temperature).
- Transfer the meat to a cutting board.
- Cover with foil (or, if you are a Paula Deen fan, you may use fawl) and let stand for 15 minutes before carving.
I have used this recipe with many different types of beef roasts and it always turns out good. I have always used whatever wine we have open, so I can tell you it also works well with any wine that you like to drink. The toughest cuts of meat are completely tenderized by the drowning mixture within 24 hours. We use this so much that I have modified it for the crock pot for the days when I can't be at home to get it in the oven on time.
WOW! This is now our new Christmas dinner tradition. Delicious! I overcooked it slightly... went for the medium temp and it seems to have cooked a bit more as it "rested". Next time, and believe me, there WILL be a next time, I will go for the rare temp. I allowed my roast to "swim" over night and then gave it a good massage right before roasting (and YES, I did hear it moan slightly in pleasure!). Thanks for a fantastic recipe!
Great flavor, thanks for posting!