Prime Rib-Eye Roast

(4)
  0 reviews

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

Directions

  1. 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. 2 When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade.
  3. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved