This Red Wine Marinated Prime Rib with potatoes is a unique holiday dinner that’s bursting with rich flavors from an easy prime rib marinade. A simple mixture of red wine, Worcestershire sauce, lemon juice, garlic, onion, and herbs is all you need.
Prime rib makes a unique alternative to ham or turkey during the holidays and will wow your guests. Classic holiday meals like turkey and ham have been a family tradition since I can remember.
While I enjoy the familiarity and meaning behind them, it’s also fun to try different meats such as a prime rib. Who knows, maybe it will become a new family tradition.
This marinated prime rib is so simple and can even be prepped ahead. This makes day of holiday cooking a snap: simply roast the rib and serve. Talk about making hosting easy.
A prime rib roast has all the classic holiday feel. It’s comforting, rich, and not your everyday cut of meat. Plus takes only about an hour to roast depending on the size.
This post will cover everything you need to know. Let’s start with finding the right type of meat for prime rib.
What is Prime Rib?
Prime rib is also known as a standing rib roast, which comes from the beef rib primal cut. The word “prime” refers to the fact that the beef has been graded by the USDA. Otherwise, the cut of beef has to be called a standing rib roast.
Ribeye steak also comes from the same cut, but it is usually cut into steaks, instead of a roast. It’s often prepared by grilling or pan-frying, but can be roasted too.
Where to Buy Prime Rib
Prime rib can be found at most specialty market and natural food grocery stores, such as Whole Foods. Usually, it’s available during the holiday season.
Pro tip: You may need to call your grocery store and order the prime rib ahead to be sure it’s available and in stock.
Prime Rib Marinade
A marinade for prime rib just requires a few common ingredients. Here’s what you’ll need.
- Dry red wine
- Worcestershire sauce
- Lemon juice
- Chopped onion
- Rosemary and thyme
Wonder why these ingredients are included? Here’s why I’ve included them in my marinade:
- The acids in the red wine and lemon juice help break down and tenderize the meats.
- Worcestershire sauce has an umami effect that enhances flavors of meats.
- Salt also enhances the flavors of meats and injects flavor deep within. It should always be used with meats (unless you are on a low-sodium diet).
- Onion and garlic are ingredients that go great with meats. The flavors infuse out into the liquid to marinade.
- Fresh herbs such as rosemary add holiday flavors.
How to Marinate Prime Rib
Simply mix all the marinade ingredients together and place in a ziplock bag with the prime rib. Make sure the beef is coated in the marinade then seal tightly and refrigerate for at least 6 hours. This Red Wine Marinated Prime Rib comes out tender and full of flavor.
Add an extra burst of flavor
Cut small slits into the top of the beef, then insert garlic cloves into it the openings. This will give an extra flavor punch to the beef and tastes incredible!
Cubed organic Yukon gold potatoes are cooked with the roast as well. I learned this trick from my mom as she does this were her homemade roasted carnitas. Juices from the meat infuse into the potatoes while roasting, adding a bolt of flavor.
How long to marinade prime rib
Marinade prime rib at least 6 hours in the fridge, or overnight up to 24 hours.
It’s important to give the marinade time for the flavors to develop. It can even be done the night before if you want to prep ahead or allow more time for the flavors to develop.
How Long to Cook Prime Rib
Roast prime rib in the oven at 375 degrees F for approximately 20 minutes per pound. For example, a 3-pound roast would take 60 minutes to cook.
Check the temperature after about 45 minutes, just in case.
Prime Rib Internal Temp
Cook prime rib to an internal temperature of 130-135° F for medium-rare. This will create the best flavor and texture.
You can remove the roast from the oven at around 125°. It will continue to cook while it rests for 15 to 20 minutes.
Tips for the best flavor
- Marinade the beef for as long as possible: Ideally overnight, or for at least 6 hours for best results.
- Let the meat sit a room temperature for at least 20-30 minutes prior to roasting. If you cook cold meat straight from the fridge it will not cook as evenly and outside may overcook.
- Add the roast to a hot oven (450 degrees) then immediately reduce to 375 degrees to speed up baking time. This will ensure the prime rib is tender and doesn’t overcook. It also helps to create a nice bark on the outside, similar to grilling or searing meat.
- Let the beef rest for 15 minutes after cooking and do not cut it before. This is an important step to ensure that the juices stay inside the meat keeping it juicy, tender and full of flavor.
- Use a meat thermometer to ensure the roast is cooked properly. It should have an internal temperature of 130-135° F for medium-rare.
Can this be made without wine?
Red wine adds wonderful flavor to the marinade and doesn’t add any alcohol once cooked. However, it can be substituted if you prefer to omit for health or personal reasons. Simply sub with a non-alcoholic cooking wine such as Holland House.
Sides to go with Prime Rib
The great thing about this recipe is that the potatoes cook alongside the prime rib so there’s very little prep, effort and clean up involved here. If you’re cooking for a larger crowd or are looking for more sides to add, the recipes below would work really well.
- Homemade Cranberry Chutney
- Gluten-Free Mac and Cheese
- Creamy Mashed Potatoes
- Bacon Au Gratin Potatoes
- Sriracha Coleslaw
More holiday recipes you may like:
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Red Wine Marinated Prime Rib with Potatoes
Red Wine Marinated Prime Rib
- ¾ cup dry red wine
- ½ cup chopped onion
- 2 lemons, juiced
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- 2 cloves garlic, minced
- 2 cloves garlic, sliced
- 3 pound beef rib roast
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4-5 yukon gold potatoes
- 1 tablespoon light olive oil
- Salt and pepper, to taste
- In a small bowl, stir together wine, onion, lemon juice, Worcestershire sauce, salt, and minced garlic. Set aside.
- Cut small slits into beef rib roast and insert sliced garlic. Place meat in a large Ziploc bag, add marinade, rosemary, and thyme. Seal tightly and marinate in the fridge for at least 6 hours or overnight, rotating bag occasionally.
- Preheat oven to 450° F. Let the meat sit at room temperature for 20-30 minutes.
- If serving with potatoes: Wash potatoes and cut into 1-inch cubes. In a large bowl, stir together potatoes with olive oil salt and pepper. Set aside.
- Line a large baking dish with parchment or foil. Discard marinade and onions, place meat in the center of dish and place in the center of the oven. Immediately reduce heat to 375°.
- Bake 30 minutes at 375 degrees. Add potatoes around meat if using. Bake 30 minutes more, or until the center of the roast reaches 130-135° F (medium-rare) with a thermometer.
- Remove from oven and lightly tent with foil. Let rest 20 minutes before slicing and serving.
- Marinade the beef for as long as possible ideally overnight or for at least 6 hours for best results.
- Let the meat sit a room temperature for at least 20-30 minutes prior to roasting. If you cook cold meat straight from the fridge it will not cook as evenly and outside may dry out.
- Let the beef rest for 20 minutes after cooking and do not cut it before. This is an important step to ensure that the juices stay inside the meat keeping it juicy, tender and full of flavor.
- Use a meat thermometer to ensure the roast is cooked properly.
- Cook the roast for approximately 20 minutes per pound, checking the temperature after about 45 minutes. Meat will continue to cook slightly once removed from oven by 5-10° F.
- Recipe time does not include marinating.
I’m all about prime rib, especially in the holiday season! And I can only imagine how ridiculously delicious it is after being marinated in red wine. Amazing!
Wine makes a lot of things so much more tasty. Thanks Sues.
Prime rib is absolutely one of my favorite holiday meals! Definitely need to try making it this year. Thanks for sharing!
Thanks Amanda and hope you do!
So glad I read your note about reserving the prime rib ahead. I’m going to do that for Christmas.
Glad that was helpful Jenna! It can be a bit hard to find during the holiday season so doesn’t hurt to ask.
Mary Bostow says
Wow and wow, this is so delicious and it makes my mouth watering.
yessss! This is the perfect recipe for me. Looks VERY tasty!
Thanks and thanks Mary! Glad you like the recipe!
Oh yum – that meat looks perfectly cooked. My husband would love this.
I bet he would! Thanks Danielle.
Yes please Matt! I like how you have said that you have room in your oven for the sides and I agree! This is such a perfect Thanksgiving or Christmas recipe. I am definitely saving this recipe (got to love a little red wine in your meals!) .
I totally agree Adrianne. It’s nice to cook your sides with the main to save space at times!
I love Worcestershire sauce in marinades — especially when it combines with red wine! And that garlic! Oh my I love this.
I agree on the Worcestershire sauce. It adds so much flavor and I should remember to use it more often.
Caitlyn Erhardt says
This looks amazing! I am a huge red wine lover and love that you combined it with steak!
I’ve never heard of that store before—guess I need to get out of the west side of the valley more often. 🙂 Love any meat that is cooked in wine and prime rib is a staple in my family for Christmas.
Whoah Matt! Please put this on my plate for breakfast this morning…YUMMMM!
Prime rib is so good when it’s done right, I think red wine is an excellent way to go.
Great recipe, the meat is cooked at perfection, I also love to cook potato with the meat. What an amazing meat counter, makes me want to fly over to California.