Prime Rib-Eye Roast

Here's the beef! Guaranteed to satisfy any beef-eater!

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Servings 8

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( 5 ) Ratings

5 Ratings

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ingredients 7
Prep Time 10 min
Total Time 4 hr 0 min

Ingredients

Marinade

1/4: cup dry red wine

2: tablespoons balsamic vinegar

1: tablespoon Worcestershire sauce

2: garlic cloves, minced

1: teaspoon salt

1/4: teaspoon coarse ground black pepper

Beef Roast

1: (5 to 5 1/2-lb.) boneless beef rib-eye roast, small end

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Directions

1 In large resealable food storage plastic bag or 12x8-inch (2-quart) glass baking dish, combine all marinade ingredients; mix well. Add roast, turning to coat all sides. Seal bag or cover dish with plastic wrap. Refrigerate 1 to 8 hours, turning occasionally.
2 When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade.
3 Bake at 350°F. For medium-rare doneness, bake 1 3/4 to 2 hours or until meat thermometer registers 135°F.; for medium doneness, bake 2 to 2 1/2 hours or until meat thermometer registers 150°F. Let roast stand 15 to 20 minutes before slicing.