Herbed Prime Rib Roast with Red Wine Sauce

Ingredients

• Reynolds Oven Bag
• cup dry red wine
• 1/2 cup chopped shallots
• 1/4 cup olive oil
• tablespoon sall-purpose flour
• tablespoon Worcestershire sauce
• clove sgarlic, minced
• 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
• (4 pound) beef rib roast
• tablespoon sbutter

Instructions

1. Place oven bag in a roasting pan at least 2 inches deep.
2. Whisk wine, shallots, olive oil, flour, Worcestershire sauce, garlic, rosemary, sage, thyme, salt, and black pepper together in a bowl; pour into the bag. Add rib roast; coat with marinade. Close bag with tie (found inside package). Marinate in the refrigerator for 6 to 24 hours, flipping bag occasionally.
3. Preheat the oven to 325 degrees F (165 degrees C).
4. Cut six ½ 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 the pan.
5. Place pan in the oven, allowing room for the bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over the pan.
6. Cook in the preheated oven until desired doneness. Allow 1 ¾ to 2 ¼ hours for medium rare, 135 degrees F (57 degrees C), or 2 ¼ to 2 ¾ hours for medium, 150 degrees F (65 degrees C).
7. Let stand in oven bag for 15 minutes. The temperature of the meat after standing should be 145 degrees F (63 degrees C) for medium rare or 160 degrees F (70 degrees C) for medium. Carefully cut open top of oven bag. Remember: Always support bag with pan.
8. Transfer roast to a cutting board; carve. Carefully drain juices from the oven bag into a baking dish; discard bag. Skim excess fat from juices; stir butter into juices. Serve hot pan juices over sliced roast.