Prime Rib-Eye Roast

Name: Prime Rib-Eye Roast
Prep time: 10 min
Total time: 4 h
Yield: 8
Ingredients: 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; 1 (5 to 5 1/2-lb.) boneless beef rib-eye roast, small end

4 Ratings

0 Reviews

Prep 10 min
Total 4 hr 0 min
Ingredients 7
Servings 8

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

By Pillsbury Kitchens

Updated March 4, 2005

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.