Prime Rib Injection Marinade

🧂 Ingredients

• 2 tablespoons unsalted butter

  Irish or Danish butter recommended
• 1 teaspoon Better Than Bouillon roast beef base
• 3/4 cup water
• 3 tablespoons dry red wine

  or 1 1/2 tablespoons red wine vinegar diluted with 1 1/2 tablespoons water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce

  use Tamari for a gluten-free option
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

• 1 Melt the butter in a small saucepan over medium heat.
• 2 Stir in beef base, water, red wine, Worcestershire sauce, garlic powder, and
  black pepper.
• 3 Let the mixture come to a light simmer, stirring occasionally.
• 4 Once all the ingredients are well combined, and the beef base has dissolved,
  remove the pan from the heat.
• 5 Allow the mixture to cool until it reaches room temperature or when you can no
  longer feel the warmth radiating from the surface of the liquid.
• 6 To use: Place your rib roast in a large baking dish.
• 7 Draw some of the prime rib marinade into the injector.
• 8 Plunge the needle into the meat about 2 inches deep and release the liquid while
  slowly pulling the needle out. Do not inject the bone section.
• 9 Some liquid might spill out. That’s okay. Blot it away with a paper towel.
• 10 Repeat the process every 2 inches around the roast.
• 11 Cover the prime rib with plastic wrap and place it in the refrigerator for 4-12
  hours.
• 12 Discard the remaining injection marinade.
• 13 Take the roast out of the fridge 1 1/2 hours before cooking. Slather the rub
  onto the meat and let it stand at room temperature. Cook as directed.
• 14 Make this prime rib injection marinade up to 5 days before you intend to cook
  the roast. Store the mixture in an airtight container in the refrigerator and
  let it stand at room temperature for 30-45 minutes before using.

Nutrition Info