Our first dinner club dinner many years ago I made my favorite Marinated Prime Rib. I think that dinner was one of our best ones. The recipe is from a clipping I found in Better Homes and Gardens and has always been very easy to make and now a holiday standard.
This past weekend, being the New Years Holiday, we had our daughters boyfriend visiting. We all went out to dinner at a local steak house for New Years Eve. The kids went to a party after, while Hubby and I stayed awake until 12:03 a.m. Just in time to watch the ball drop and then turn out the lights and head to bed.
For our New Years Day dinner I decided I wanted to make prime rib with a hash brown casserole out of my recipe archieves. Our daughter topped this off with saute’d asparagus and cherry tomatoes. It was a wonderful dinner to end the holiday week.
So Happy News Year and get cooking!
Marinated Prime Rib
3/4 cup dry red wine
1/2 cup chopped onion
1/4 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic salt
1 4 pound beef rib roast
For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.
Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.
Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.
Hash Brown Casserole
|Happy New Years from my family (& Mike) to yours!|