Ingredients

1. 4-6 lbs standing beef rib roast

Drowning Mixture

2. 3/4 cup dry red wine

3. 1/2 cup chopped onion

4. 1/4 cup lemon juice

5. 1 tablespoon Worcestershire sauce* *Worcestershire is critical to this recipe

6. 1/2 teaspoon dried rosemary

7. 1/2 teaspoon dried marjoram

8. 1/4 teaspoon garlic powder

9. 1/4 cup water

Massaging Compound

1. 1 tablespoon lemon pepper

2. 1 tablespoon sweet paprika (or papa reeka if you’re an Emeril fan)

3. 1 1/2 teaspoons garlic salt or garlic powder

4. 1 teaspoon dried rosemary

5. 1/2 teaspoon cayenne pepper

Directions

1. For the Drowning Mixture, stir together the wine, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic salt, and water in a bowl.

2. Place meat in a plastic bag set in a shallow dish.

3. Add the mixture; close the bag.

4. Drown the beef in the refrigerator for 6 to 24 hours, turning occasionally.

5. Empty the beef’s swimming pool and throw the liquid away (unless you are a Jamie Oliver fan – if so, you can wash your hair with it).

6. Thoroughly mix all the Massaging Compound ingredients in a small bowl and use it all to give the beef a really good massage all over (you can tell when you’re done when you hear the beef whispering “Oooooh, that feels goooood).

7. Place the beef, fat side up, in a large roasting pan (or, if you’re an Emeril fan, “inside of” a large roasting pan).

8. Insert a meat thermometer into the center, making sure that it is not touching bones. Meat thermometers are best to gauge meat doneness. Roast in a 325°F oven to desired doneness, allowing 1 3/4 to 3 hours for rare or 140°F internal temperature, 2 1/4 to 3 1/4 hours for medium or 160°F internal temperature, or 2 3/4 to 4 1/4 hours for well done or 170°F internal temperature.

10. Transfer the meat to a cutting board. Cover with foil and let stand for 15 minutes before carving.