Drowned And Massaged Standing Prime Rib Roast - cooking recipe

Ingredients

4 -6 lbs standing beef rib roast
Drowning Mixture
3/4 cup dry red wine
1/2 cup chopped onion
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 cup water
Massaging Compound
1 tablespoon lemon pepper
1 tablespoon sweet paprika (or papa reeka if you're an Emeril fan)
1 1/2 teaspoons garlic salt or 1 1/2 teaspoons garlic powder
1 teaspoon dried rosemary
1/2 teaspoon cayenne pepper

Preparation

For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.
Place meat in a plastic bag set in a shallow dish.
Add the mixture; close the bag.
Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.
Empty the beef's swimming pool and throw the liquid away (unless you are a Jamie Oliver fan - if so, you can wash your hair with it).
Thoroughly mix all the Massaging Compound ingredients in a small bowl and use it all to give the beef a really good massage all over (you can tell when you're done when you hear the beef whispering \"Oooooh, that feels goooood).
Place the beef, fat side up, in a large roasting pan (or, if you're an Emeril fan, \"inside of\" a large roasting pan).
Insert a meat thermometer into the center, making sure that it is not touching bones.
Roast in a 325\u00b0F oven to desired doneness, allowing 13/4 to 3 hours for rare (140\u00b0F internal temperature), 21/4 to 33/4 hours for medium (160\u00b0F internal temperature), or 23/4 to 41/4 hours for well done (170\u00b0F internal temperature).
Transfer the meat to a cutting board.
Cover with foil (or, if you are a Paula Deen fan, you may use fawl) and let stand for 15 minutes before carving.