Prime Rib-Eye Roast

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By Pillsbury Kitchens

March 4, 2005

Marinade

1/4

cup dry red wine

tablespoons balsamic vinegar

tablespoon Worcestershire sauce

garlic cloves, minced

teaspoon salt

1/4

teaspoon coarse ground black pepper

(5 to 5 1/2-lb.) boneless beef rib-eye roast, small end

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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.