Drowned and Massaged Standing Prime Rib Roast

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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 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).
  • 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).
  • Place the beef, fat side up, in a large roasting pan (or, if you’re 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.
Advertisement