Herb-Crusted Prime Rib Roast with Red Wine Reduction

Ingredients

• 1 Reynolds® Oven Bag
• 1 cup dry red wine
• 0.5 cup chopped shallot
• 0.25 cup olive oil
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary, crushed
• 0.5 teaspoon dried sage, crushed
• 0.5 teaspoon dried thyme, crushed
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 (4 pound) beef rib roast
• 2 tablespoons butter

Instructions

1. Place an oven bag inside a roasting pan that's at least 2 inches deep.
2. In a bowl, whisk together wine, shallots, olive oil, flour, Worcestershire sauce, garlic, rosemary, sage, thyme, salt, and black pepper; then pour the mixture into the bag. Add the rib roast, ensuring it's fully coated with the marinade. Seal the bag with the provided tie. Marinate in the refrigerator, flipping occasionally, for 6 to 24 hours.
3. Preheat your oven to 325 degrees F (165 degrees C).
4. Create six ½-inch slits on top of the bag to release steam. Insert an oven-safe meat thermometer through a slit into the roast's center, being careful it doesn't touch any bone. Tuck the bag's ends into the pan.
5. Position the pan in the oven, ensuring the bag has enough space to expand without touching any heating elements, walls, or racks. The bag must not hang over the edge of the pan.
6. Bake in the preheated oven until the roast reaches your desired doneness. For medium-rare, cook for 1 ¾ to 2 ¼ hours to reach 135 degrees F (57 degrees C), or for medium, cook for 2 ¼ to 2 ¾ hours to reach 150 degrees F (65 degrees C).
7. Allow the roast to rest in the oven bag for 15 minutes. After resting, the meat's internal temperature should be 145 degrees F (63 degrees C) for medium-rare, or 160 degrees F (70 degrees C) for medium. Carefully cut open the top of the oven bag, making sure to support it with the pan.
8. Transfer the roast to a cutting board for carving. Carefully pour the juices from the oven bag into a baking dish, then discard the bag. Skim any excess fat from the juices and stir in butter. Serve the hot pan juices over the carved roast.

Nutrition

• Calories: 315 kcal
• Fat Content: 25 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 168 mg
• Protein Content: 15 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g