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    Prime Rib-Eye Roast Prime Rib-Eye Roast

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

    Prep: 10 Min - Ready in: 4 Hrs

    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


    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.

    Makes 8 servings

    Nutritional Info Per Serving: Calories 410, Calories from Fat 170, Total Fat 19 g, Saturated 7 g, Cholesterol 150 mg, Sodium 420 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Sugars 0 g, Protein 57 g

    Diet Exchange: 7 1/2 Lean Meat

    This recipe created by Pillsbury.

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