A red wine and garlic marinade helps to flavor this delicious beef prime rib roast. Serve this beef sliced, with mashed potatoes or baked potatoes and a tossed salad, along with your favorite steamed vegetables.


  • 1 prime rib roast, about 6 to 8 pounds
  • 1/2 cup red wine, such as Cabernet Sauvignon or Pinot Noir
  • 1/4 cup olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon Cajun or Creole seasoning blend
  • 1 tablespoon brown sugar
  • Freshly ground black pepper and salt


Poke several holes in the top of the roast with a sharp carving fork; put the roast in a large food storage bag or bowl. Combine the wine, olive oil, garlic, salt, pepper, seasoning blend, and brown sugar. Pour the wine mixture over the roast, seal the bag, and turn several times to coat thoroughly. Or, turn in the bowl until thoroughly coated and cover the bowl. Refrigerate for 2 to 4 hours.

Heat oven to 400°. Put the roast on a rack in a large shallow pan. Sprinkle with freshly ground black pepper and salt. Cover tightly with foil and roast for 45 minutes. Reduce heat to 325° and remove the foil. Continue roasting to 155° for medium rare, about 1 to 1 1/2 hours longer. Remove from the oven and cover loosely with foil. Let stand for 15 minutes before slicing.
Serves 4 to 6.