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Yields8 Servings

INGREDIENTS 

 ¾ cup dry red wine.
 ½ cup chopped onion
 2 lemons.
 1 tbsp worcestershire sauce.
 1 tsp salt.
 2 cloves garlic minced.
 2 cloves garlic sliced.
 3 lbs beef rib roast.
 3 sprigs fresh rosemary.
 3 sprigs fresh thyme.
 2 tbsp fresh parsley roughly chopped.
 45 yukon gold potatoes.
 1 tbsp light olive oil.
 salt and pepper to taste.

INSTRUCTIONS

1

In a small bowl, stir together wine, onion, lemon juice, worcestershire sauce, salt and minced garlic. Set aside.

2

Cut small slits into beef rib roast and insert sliced garlic.

3

Place meat in a large ziploc bag, add marinade, rosemary, thyme, and parsley. Seal tightly and marinade in fridge for at least 6 hours or overnight, rotating bag occasionally.

To Cook:
4

Preheat oven to 450F. and let meat sit at room temperature for 20-30 minutes. In the meantime, wash potatoes and cut into 1-inch cubes. In a large bowl, stir together potatoes with olive oil salt and pepper. Set aside.

5

Line a large baking dish with parchment or foil. Discard marinade and onion, place meat in center of dish and place in center of oven. Immediately reduce heat to 375F. and bake for 30 minutes. Now add potatoes around meat and bake 30 minutes more, or until center reaches 145F. for a medium cooked roast.

6

Remove from oven and lightly tent with foil. Let sit 20 minutes before cutting.

Nutrition Facts

Servings 8

Ingredients

 ¾ cup dry red wine.
 ½ cup chopped onion
 2 lemons.
 1 tbsp worcestershire sauce.
 1 tsp salt.
 2 cloves garlic minced.
 2 cloves garlic sliced.
 3 lbs beef rib roast.
 3 sprigs fresh rosemary.
 3 sprigs fresh thyme.
 2 tbsp fresh parsley roughly chopped.
 45 yukon gold potatoes.
 1 tbsp light olive oil.
 salt and pepper to taste.

Directions

1

In a small bowl, stir together wine, onion, lemon juice, worcestershire sauce, salt and minced garlic. Set aside.

2

Cut small slits into beef rib roast and insert sliced garlic.

3

Place meat in a large ziploc bag, add marinade, rosemary, thyme, and parsley. Seal tightly and marinade in fridge for at least 6 hours or overnight, rotating bag occasionally.

To Cook:
4

Preheat oven to 450F. and let meat sit at room temperature for 20-30 minutes. In the meantime, wash potatoes and cut into 1-inch cubes. In a large bowl, stir together potatoes with olive oil salt and pepper. Set aside.

5

Line a large baking dish with parchment or foil. Discard marinade and onion, place meat in center of dish and place in center of oven. Immediately reduce heat to 375F. and bake for 30 minutes. Now add potatoes around meat and bake 30 minutes more, or until center reaches 145F. for a medium cooked roast.

6

Remove from oven and lightly tent with foil. Let sit 20 minutes before cutting.

RED WINE MARINATED PRIME RIB WITH POTATOES