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Wine & Herb Marinated Rib Eye Roast

Submitted by: Mary on 10/01/2003
1746 views
2.59 avg rating
160 votes
 
 
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Ingredients

1 4 lb Beef rib eye roast
3/4 C Dry red wine
1/4 C Lemon juice
2 T Olive oil
1 T Coarsely ground black pepper

1 t Dried rosemary, crushed
1 t Dried marjoram, crushed
1 T Worcestershire sauce
1 T Dijon mustard
1 t Garlic salt
4 Garlic cloves, minced

Directions

Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil, pepper, rosemary, marjoram, worcestershire sauce, mastard, garlic salt, and minced garlic. Pour marinade over roast. Seal bag. Marinate in the refrigerator overnight, turning bag occasionally.



Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roating pan. Insert a meat thermometer. Roast in a 350F degree over for 1 1/4 - 2 1/4 hours for medium (160 degrees) or 1 1/2 - 2 1/2 hours for well-done (170 degrees), 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.

Servings

8

Calories

2

Time to prepare

15 minutes

Difficulty

Easy
 

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