One of my favorite ways to do a Christmas dinner is with a prime rib. Yeah, it’s cliche, but it’s so delicious! This year I’m sharing an easy way to not only marinate your rib roast easy, but also how to keep those leftovers fresh with the help of my FoodSaver® Vacuum sealing system with this vacuum marinated wine and herb rib roast.
Using a FoodSaver® FM5000 2-in-1 Food Preservation System to marinate your rib roast, saves a lot of time in your prep phase, not to mention space in your fridge. I for one, am forgetful. I can’t tell you how many times where I’ve woke up in the morning and thought, “NO!! I’ve forgotten to get my meat in the fridge to marinade overnight!”. Happens all the time.
With vacuum sealing, you can have your rib roast marinated in as little as 30 minutes. Which is about the time I like my rib roast to sit out to bring to room temperature.
So this marinade I’ve made for my rib roast is a combination of red wine, Worcestershire, garlic, rosemary and thyme. You don’t need too much liquid since it’s going in the FoodSaver® FM5000 2-in-1 Food Preservation System. Just about 1/2 cup of the marinade.
After the rib roast has been done vacuum marinating (at least 30 minutes, the longer the more flavor of course!), pat it down with kosher salt, fresh cracked pepper, and more rosemary and thyme.
While it’s cooking I also like to brush on a little butter. For science of course.
For a family of 4 I like to do a 4 lb roast. Considering I’m the biggest meat eater in the house, only 2 lbs will be used the night of, which means a few nights of leftovers for me!
When it comes to the leftovers, I like to use the FoodSaver® Vacuum Zipper Quart Bags to keep the leftover prime rib fresh in the refrigerator longer.
It gives me a little more time, to thing up some creative ways to use up those leftovers! It’s also a great way to keep fruits and vegetables prepped and fresh for later in the week.