Red Wine Marinated Rib Roast

12 Min.
140 Min.
6
Ingredients
2
cups water
2 cups water
2
tablespoons Better Than Bouillon® Roasted Beef Base
2 tablespoons Better Than Bouillon® Roasted Beef Base
2
cups red wine
2 cups red wine
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
6
sprigs fresh thyme
6 sprigs fresh thyme
7
pounds boneless rib roast
7 pounds boneless rib roast
8
tablespoons butter, softened
8 tablespoons butter, softened
1
tablespoon Better Than Bouillon® Roasted Beef Base
1 tablespoon Better Than Bouillon® Roasted Beef Base
¼
cup minced shallots
¼ cup minced shallots
2
teaspoons minced garlic
2 teaspoons minced garlic
2
teaspoons cracked black pepper
2 teaspoons cracked black pepper
1
tablespoon herbs de Provence
1 tablespoon herbs de Provence
Directions
  1. Add the water, Roasted Beef Base, red wine, Roasted Garlic Base, and thyme to a large bowl. Whisk to combine. Add the rib roast to the bowl, fat side down. Cover the bowl tightly and refrigerate for 10 hours.
  2. Preheat the Big Green Egg® to 425°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
  3. Add the butter to a small sauce pan and melt over low heat. Add the Roasted Beef Base, shallots, garlic, pepper, and herbs de Provence and cook for 1-2 minutes.
  4. Remove the rib roast from the brine and place in a grill-proof pan. Rub the rib roast all over with the butter.
  5. Place the pan directly onto the porcelain grid and roast for 20 minutes. Lower the temperature of the EGG to 350°F and continue to roast for 2 hours or until the internal temperature reaches 125°F when checked with an instant read thermometer.
  6. Carefully remove the roast from the EGG and let rest for 10 minutes before serving.
Delicious when served with the Yorkshire Pudding or the Red Wine Pepper Sauce. Try this dish with Better Than Bouillon Reduced Sodium Roasted Beef Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.

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