3/4 cup dry red wine
1/2 cup chopped onion
1/4 cup lemon juice
1 tbsp. Worcestershire sauce
1-1/2 tsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed
1/2 tsp. dried marjoram, crushed
1/4 tsp. garlic salt
1/4 cup water
One 4-6 pound beef rib roast
Fresh rosemary (optional)
For marinade: Stir together wine, onion, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
-Place meat in a plastic bag in a shallow dish. Add marinade; close bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.
-Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center, not touching bones.
-Roast in a 325 degree oven to desired doneness, allowing 1-3/4 to 3 hours for rate (140 degrees), 2-1/4 to 3-3/4 hours for medium (160 degrees), or 2-3/4 to 4-1/4 hours for well-done (170 degrees).
-Transfer meat to a cutting board. Cover with foil and let stand for 15 mins. before carving. If desired, garnish with fresh rosemary. Makes 12 to 16 servings. Enjoy! -Diana