How to marinate prime rib?
I am a former chef and tend to agree with the other two respondants, the wine marinate the second person gave you is fine but depending on the size of your roast, I would just do a dry rub, salt, pepper, fresh or dried garlic, herbs like rosemary or oregano, I like to use a spice mix we have here in Canada called Montreal Steak spice, it has alot of different things even a steak seasoning it fine. I start mine at 400 d f to brown the outside and drop it to 325 d f, for 2 hours Iike mine rare to meduim rare, if it is bone-in it takes longer than a boneless roast, after it has cooked let it rest for 10-15 minute before craving to allow the juices to resettle, a pan gravy can be mad or just add some wine and beef broth to the dripping for an “au jus”.
