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Prime Rib-Eye Roast

(4)
  0 reviews
  • 10 min prep time
  • 4 hr 0 min total time
  • 7 ingredients
  • 8 servings
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Here's the beef! Guaranteed to satisfy any beef-eater!

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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
410
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
7g
35%
Cholesterol
150mg
50%
Sodium
420mg
18%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
57g
57%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
30%
30%
Exchanges:
7 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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