Description
Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.
Ingredients
- 1 Reynolds® Oven Bag
- 1 cup dry red wine
- ½ cup chopped shallot
- ¼ cup olive oil
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon dried rosemary, crushed
- ½ teaspoon dried sage, crushed
- ½ teaspoon dried thyme, crushed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (4 pound) beef rib roast
- 2 tablespoons butter
Instructions
- Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
- Combine wine
- shallot
- olive oil
- Worcestershire sauce
- garlic
- flour
- rosemary
- sage
- thyme
- salt
- and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
- Marinate in the refrigerator for 6 to 24 hours
- turning bag occasionally.
- Preheat oven to 325 degrees F.
- Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast
- making sure thermometer does not touch bone. Tuck ends of bag in pan.
- Place pan in oven
- allowing room for bag to expand during cooking without touching heating elements
- wall
- or racks. Bag should not hang over pan.
- Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
- Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter
- if desired. Serve hot pan juices over sliced meat.
Prep Time: 20 mins
Cook Time: 1 hr 45 mins
Total Time: 8 hrs 20 mins
Servings: 12