Herbed Prime Rib Roast with Red Wine Sauce

Prepare the Oven Bag: Place the oven bag in a roasting pan that is at least 2 inches deep. (2 minutes)

Create the Marinade: In a mixing bowl, whisk together the red wine, shallots, olive oil, flour, Worcestershire sauce, minced garlic, crushed rosemary, sage, thyme, salt, and black pepper until well combined. (5 minutes)

Marinate the Roast: Pour the marinade into the oven bag. Add the rib roast, ensuring it is thoroughly coated with the marinade. Close the bag securely with the provided tie. Marinate in the refrigerator for a minimum of 6 hours, or ideally 24 hours, flipping the bag occasionally to ensure even marination. (5 minutes)

Preheat the Oven: Preheat your oven to 325 degrees F (165 degrees C). (10 minutes)

Prepare for Cooking: Cut six ½-inch slits in the top of the bag to allow steam to escape during cooking. Insert an oven-safe meat thermometer through one of the slits into the center of the roast, being careful not to touch the bone. Tuck the ends of the bag inside the roasting pan. (5 minutes)

Roast to Perfection: Place the pan in the preheated oven, ensuring the bag has enough room to expand without touching the heating elements, walls, or racks. The bag should not hang over the edge of the pan. Cook until the roast reaches your desired doneness: 1 ¾ to 2 ¼ hours for medium-rare (135 degrees F or 57 degrees C), or 2 ¼ to 2 ¾ hours for medium (150 degrees F or 65 degrees C).

Resting Period: Once cooked, let the roast stand in the oven bag for 15 minutes. The internal temperature of the meat will continue to rise during this time, reaching 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium. (15 minutes)

Serve: Carefully cut open the top of the oven bag, being mindful of the hot steam. Transfer the roast to a cutting board and carve it against the grain. Carefully drain the accumulated juices from the oven bag into a separate baking dish and discard the bag. Skim any excess fat from the surface of the juices, then stir in the butter until melted and emulsified. Serve the hot pan juices generously over the sliced roast. (10 minutes)