Wine-and-Herb-Marinated Rib Eye Roast
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Ingredients
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- 1 4 pound
- beef rib eye roast
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- 3/4 cup
- dry red wine
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- 1/4 cup
- lemon juice
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- 2 tablespoons
- olive oil or cooking oil
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- 1 tablespoon
- coarsely ground black pepper
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- 1 tablespoon
- snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
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- 1 tablespoon
- snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
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- 1 tablespoon
- Worcestershire sauce
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- 1 tablespoon
- Dijon-style mustard
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- 1/4 teaspoon
- garlic salt
Details
Preparation
Step 1
Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
2.
Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350 degree F oven for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.
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