Savor the Day With No-Worries Holiday Roast

Herbed Prime Rib Roast

Splurging on a nice roast for the holidays is a wonderful thing to do if you can, but for most of us, the prospect of cooking a hunk of meat that costs as much as the heating bill can make a special-occasion meal more stressful than joyful.

Marinating your roast and using an oven bag takes a lot of the worry out of delivering a succulent, juicy roast with lots of flavor. It also keeps the pan juices contained, which gives you a wonderful pan sauce without any extra effort. After all, you want to be spending the holiday with your family, not melting into a puddle of anxiety in the kitchen!


Herbed Prime Rib Roast With Red Wine Sauce

Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.

Prep: 20 minutes

Marinate: 6 to 24 hours

Roast: 1 hour 45 minutes to 2 hours 45 minutes at 325°F

Stand: 15 minutes


  • 1 cup dry red wine
  • 1/2 cup chopped shallot (3 to 4 medium)
  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (4- to 6–pound) beef rib roast
  • 2 tablespoons butter



  1. PLACE oven bag in roasting pan at least 2 inches deep.
  2. 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).
  3. MARINATE in the refrigerator for 6 to 24 hours, turning bag occasionally.
  4. PREHEAT oven to 325°F. Do not exceed 400°F.
  5. 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.
  6. 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.


  1. ROAST until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135°F) or 2 1/4 to 2 3/4 hours for medium (150°F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145°F for medium rare or 160°F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
  2. 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.

REYNOLDS KITCHENS TIP: Easily make your special occasion shine with the perfect roast! Create a flawless, moist, and flavorful prime rib by marinating and cooking it in an oven bag. It seals in all the juices and cleanup is a breeze so you can get back to your special night in no time.

Number of Servings: 12

Nutrition Facts (per serving): 419 cal., 33 g total fat (14 g sat. fat), 95 mg chol., 202 mg sodium, 4 g carb., 0 g fiber, 1 g sugar, 24 g pro.

Daily Values: 2% vit. A, 2% vit. C, 2% calcium, 15% iron

Moms, what is your favorite holiday dinner dish?

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