Prime Rib-Eye Roast

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#78484

serves/makes:

ready in:
2-5 hrs

ingredients

Marinade
1/4 cup dry red wine
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Beef Roast
5 1/2 pounds boneless beef rib-eye roast, small end

directions

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.

When ready to cook, heat oven to 350 degrees F. Place roast, fat side up, on rack in roasting pan; discard marinade.

Bake at 350 degrees F. For medium-rare doneness, bake 1 3/4 to 2 hours or until meat thermometer registers 135 degrees F; for medium doneness, bake 2 to 2 1/2 hours or until meat thermometer registers 150 degrees F. Let roast stand 15 to 20 minutes before slicing.