This post has been sponsored by FoodSaver. All opinions are my own
One of my favorite ways to do a Christmas dinner is with a prime rib. Yeah, it’s cliche, but it’s so delicious! This year I’m sharing an easy way to not only marinate your rib roast easy, but also how to keep those leftovers fresh with the help of my FoodSaver® Vacuum sealing system with this vacuum marinated wine and herb rib roast.
Using a FoodSaver® FM5000 2-in-1 Food Preservation System to marinate your rib roast, saves a lot of time in your prep phase, not to mention space in your fridge. I for one, am forgetful. I can’t tell you how many times where I’ve woke up in the morning and thought, “NO!! I’ve forgotten to get my meat in the fridge to marinade overnight!”. Happens all the time.
With vacuum sealing, you can have your rib roast marinated in as little as 30 minutes. Which is about the time I like my rib roast to sit out to bring to room temperature.
So this marinade I’ve made for my rib roast is a combination of red wine, Worcestershire, garlic, rosemary and thyme. You don’t need too much liquid since it’s going in the FoodSaver® FM5000 2-in-1 Food Preservation System. Just about 1/2 cup of the marinade.
After the rib roast has been done vacuum marinating (at least 30 minutes, the longer the more flavor of course!), pat it down with kosher salt, fresh cracked pepper, and more rosemary and thyme.
While it’s cooking I also like to brush on a little butter. For science of course.
For a family of 4 I like to do a 4 lb roast. Considering I’m the biggest meat eater in the house, only 2 lbs will be used the night of, which means a few nights of leftovers for me!
When it comes to the leftovers, I like to use the FoodSaver® Vacuum Zipper Quart Bags to keep the leftover prime rib fresh in the refrigerator longer.
It gives me a little more time, to thing up some creative ways to use up those leftovers! It’s also a great way to keep fruits and vegetables prepped and fresh for later in the week.
Vacuum Marinated Wine and Herb Rib Roast
- 4 lbs boneless rib roast
- 1/2 cup red wine
- 1 tbsp Worcestershire sauce
- 4 cloves garlic
- 1/4 cup fresh thyme
- 1/4 cup fresh rosemary
- 1/2 tbsp kosher salt
- 1/2 tbsp cracked pepper
- 4 tbsp butter melted
- Mix red wine, Worcestershire, 1 sprig of rosemary and thyme, and sliced garlic cloves.
- Place rib roast into vacuum bag, along with 1/2 cup of marinade, into bag. Place in FoodSaver and press to vacuum and seal. Set aside and let sit for 30 minutes to bring roast to room temperature and marinade.
- Preheat oven to 450F. Place rib roast on a roasting pan with rack. Drop oven temperature to 325F and place rib roast in the oven. Cook for 90 minutes for or until internal temperature is 140F. Take rib roast out and let sit for 15 minutes. Cut into about 3/4 inch thick slices and serve.