Name: Herbed Prime Rib Roast with Red Wine Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Reynolds® Oven Bag - 1; Dry red wine - 1 cup; Chopped shallot - ½ cup; Olive oil - ¼ cup; Worcestershire sauce - 1 tablespoon; Garlic, minced - 2 cloves; All-purpose flour - 2 tablespoons; Dried rosemary, crushed - 1 teaspoon; Dried sage, crushed - ½ teaspoon; Dried thyme, crushed - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Beef rib roast - 1 (4 pound); Butter - 2 tablespoons

Ingredients for - Herbed Prime Rib Roast with Red Wine Sauce

1. Reynolds® Oven Bag 1

2. Dry red wine 1 cup

3. Chopped shallot ½ cup

4. Olive oil ¼ cup

5. Worcestershire sauce 1 tablespoon

6. Garlic, minced 2 cloves

7. All-purpose flour 2 tablespoons

8. Dried rosemary, crushed 1 teaspoon

9. Dried sage, crushed ½ teaspoon

10. Dried thyme, crushed ½ teaspoon

11. Salt ½ teaspoon

12. Ground black pepper ¼ teaspoon

13. Beef rib roast 1 (4 pound)

14. Butter 2 tablespoons

How to cook deliciously - Herbed Prime Rib Roast with Red Wine Sauce

1 . Stage

Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.

2 . Stage

Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).

3 . Stage

Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

4 . Stage

Preheat oven to 325 degrees F.

5 . Stage

Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.

6 . Stage

Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.

7 . Stage

Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.

8 . Stage

Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.