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. 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Pillsbury.