Red Wine Roast

Red Wine Roast
Staff Writer



This prime rib is marinated in a sweet red wine mixture that helps break down the muscles in the meat to make it extra tender. It’s also roasted inside of an oven bag with onions and rosemary so that it retains its bold and strong flavors and stays extra moist. 


For the marinade

Mix together the red wine, sugar, garlic, onions, and oil and whisk. Stir well until it is all dissolved. 

For the roast

Pour the marinade over the top of the roast, cover, and store chilled for a minimum of 12 hours, and up to 36 hours. 

Remove the roast from refrigerator 1-2 hours before roasting to allow it to come to room temperature. Preheat oven to 375 degrees. Put 1 tablespoon of flour into the oven bag, shake, and then place bag into large roasting pan.

Remove the roast and onions from marinade. Season the roast with salt and pepper. Lay the rosemary sprigs on top of the roast and tie them on using a kitchen twine.

Put the onions in the middle of the roasting bag and place the beef onto the onions. Insert an instant-read thermometer into meat. Seal the bag and put the roast into the oven. Roast for 1 hour 45 minutes, or until the beef reaches an internal temperature of 135 degrees, which is medium-rare; if you want well-done, leave until desired temperature is reached. 

Remove the roast from the oven and allow to rest 15-20 minutes before carving. Carve slices across grain of meat, and serve with roasted onions. 


Calories per serving:

1,924 calories

Dietary restrictions:

Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 165g 254%
  • Carbs 17g 6%
  • Saturated 66g 332%
  • Fiber 2g 6%
  • Sugars 11g
  • Monounsaturated 74g
  • Polyunsaturated 7g
  • Protein 80g 161%
  • Cholesterol 354mg 118%
  • Sodium 268mg 11%
  • Calcium 90mg 9%
  • Magnesium 94mg 24%
  • Potassium 1,463mg 42%
  • Iron 9mg 51%
  • Zinc 18mg 119%
  • Phosphorus 779mg 111%
  • Vitamin A 9µg 1%
  • Vitamin C 5mg 9%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 14mg 69%
  • Vitamin B6 2mg 83%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 14µg 226%
  • Vitamin E 1mg 7%
  • Vitamin K 6µg 7%
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