Ingredients
¾ cup dry red wine
½ cup chopped onion
¼ cup lemon juice
1 tablespoon Worcestershire sauce
½ tsp. Dried rosemary, crushed
½ tsp. Dried marjoram, crushed
¼ tsp. Garlic salt
1 4- to 6-lb. Beef rib roast
Fresh rosemary (optional)
Preparation
For marinade, in a mixing bowl stir together wine, onion, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and ¼ cup water. Place meat in a plastic bag in a shallow dish. Add marinade; close bag. Marinate in refrigerator for 6 to 24 hours turning bag occasionally. Drain meat and discard marinade. Place meat fat side up, in a large roasting pan. Insert thermometer into center, carefully not to touch any bones.
Roast in a 325 degree oven to desired doneness, allowing 1 ¾ to 3 hours for rare (140), 2 ¼ to 3 ¾ hours for medium (160), or 2 ¾ to 4 ¼ hours for well-done (170). Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. If desired, garnish with fresh rosemary.
