Contributed by Anita

Ingredients:

• 3/4 cup red wine (cheap Burgundy is fine)
• 1/2 cup chopped onion
• 1/4 cup lemon juice
• 1 Tbsp Worcestershire sauce
• 1/2 tsp crushed dried rosemary
• 1/2 tsp marjoram
• 1/4 tsp garlic salt
• 1/4 cup water
• 4-6 lbs rib roast, thawed

Combine all but the roast in a mixing bowl. Place meat in a sturdy plastic Ziploc bag in a shallow dish. Add marinade and seal the bag. Marinade in fridge for 6-24 hours, turning the bag occasionally.

Drain meat and discard the marinade. Place meat, fat side up, in a large roasting pan. Preheat oven to 375 degrees. Cook roast for 1 hour at this temperature, then shut oven off. Make sure oven door is kept shut and cook for another 2.5 hours. Then turn oven back on at 375 degrees again for an additional 45 minutes.

Leftover juices make an awesome gravy. We also sauté mushrooms to serve with the meat.