Wine Beef Marinade

Soooo, since I have a new spice rack I want to try making a better marinade!

Sauteed in olive oil:
Marjoram
Sliced Onion
Coriander
Rosemary Powder
Bay Leaves (rubbed)
Garlic (fresh)
Thyme
Lemon juice
Sugar

Then after it was all smelling delicious and the onions and garlic were cooked... added some red wine. Let simmer for a bit...


I put it with my Blade roast, gonna marinade it all night. MMM.

Standing Rib Roast

Ok so this blog TOTALLY isn't about me trying to subconsciously kill myself. I admit it, it's turned out to be fairly successful list of recipe attempts!

Today's special! Standing Rib Roast, 2.6lbs (or 1.18kg), also called Prime Rib Roast
This is my FAVORITE cut of meat by far. LOVE Prime Rib. MMMM

Recipe:
Pre-heat oven to 200F
In roasting pan place:
Chopped and peeled carrots
Chopped Celery
Chopped onion
The Roast, rib down.

Roast rub: I used the Keg's Steak spice and garlic rubbed into it and seasoning salt.
Olive oil poured all over veggies and Roast.
Some beef broth poured into roasting pan.

Cook at 200F (yes it seems very low for a reason, did you know that water's boiling point is 212F? Why boil away the juices right? So cook long and low, and the meat will be more evenly cooked!! Rare/Medium Rare all the way to the edges!)

Use a meat thermometre, make sure you have it properly calibrated before you use it each time.
Cooking times: 130°F for a medium-rare roast (125°F for rare; 145°F for medium)

I am also making garlic mashed potatoes, and roasted zucchini and eggplant as sides.

It already smells SO GOOD. I have NO CLUE when it will be done.