Drowned and Massaged Standing Prime Rib Roast

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.

• Ready In: 27 hrs
• Serves: 4

Ingredients

• 4 -6  lbs  standing beef  rib roast

• Drowning Mixture

• 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

• Massaging Compound

• 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

Directions

1. For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
2. Place meat in a plastic bag set in a shallow dish.
3. Add the mixture; close the bag.
4. Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.
5. Empty the beef’s swimming pool and throw the liquid away (unless you are a Jamie Oliver fan – if so, you can wash your hair with it).
6. 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 you’re done when you hear the beef whispering “Oooooh, that feels goooood).
7. Place the beef, fat side up, in a large roasting pan (or, if you’re an Emeril fan, “inside of” a large roasting pan).
8. Insert a meat thermometer into the center, making sure that it is not touching bones.
9. 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).
10. Transfer the meat to a cutting board.
11. Cover with foil (or, if you are a Paula Deen fan, you may use fawl) and let stand for 15 minutes before carving.