Prime Rib-Eye Roast

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

  • prep time 10 min
  • total time 4 hr 0 min
  • ingredients 7
  • servings 8

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
  • 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
    19%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    150mg
    150%;
    Sodium
    420mg
    420%;
    Total Carbohydrate
    1g
    1%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    57g
    57%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    30%;
    Exchanges:
    7 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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