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!
One of the most FUN recipes I have come across in a long time!!!
This prime rib recipe is wonderful! We loved the flavors of the "bath" and the rub. I was a little disappointed that the meat wasn't as tender as I'd hoped (after 24 hours in the bath), but it might have been the quality of my meat...? idk? Regardless, the dh and I would definitely recommend this recipe if you're looking for high-end restaurant quality prime rib!
Easily doubled this recipe for a crowd at Christmas last year. My BIL said, as it was being sliced to reveal a perfect med-rare, "That's the best looking piece of meat I've ever seen." Doing it again this Christmas with a 12 pounder.
Not good. Followed the recipe exactly. The wine overpowered all other flavors, though the meat was very tender.
Loved it:) Nice and juicy, but the marinade and rub did not overpower the taste of the meat.
My mom used this recipe. She totally overcooked the roast (it was a little beef brickette) but the flavours were so good! I'll have to try this one again!