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Prime Rib-Eye Roast
- Prep Time 10 min
- Total 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
Instructions
-
Step1In 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.
-
Step2When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade.
-
Step3Bake 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
410
Calories
19g
Total Fat
57g
Protein
1g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1/8 of Recipe
- Calories
- 410
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 7g
- 35%
- Cholesterol
- 150mg
- 50%
- Sodium
- 420mg
- 18%
- Total Carbohydrate
- 1g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 57g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 30%
- 30%
Exchanges:
7 1/2 Lean Meat;
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