Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Prime Rib-Eye Roast
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- #78484
serves/makes:
ready in:
2-5 hrs
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.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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