Prime Rib-Eye Roast
Here's the beef! Guaranteed to satisfy any beef-eater!
Prep: 10 Min - Ready in: 4 Hrs
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
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
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.
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Pillsbury.