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- user reviews (2)
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1
4 pound beef rib eye roast
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3/4
cup dry red wine
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1/4
cup lemon juice
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2
tablespoons olive oil or cooking oil
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1
tablespoon coarsely ground black pepper
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1
tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
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1
tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
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1
tablespoon Worcestershire sauce
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1
tablespoon Dijon-style mustard
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1/4
teaspoon garlic salt
1. Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
2. Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350 degree F oven for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.
- Servings Per Recipe 8,
- Calories 441,
- Protein (gm) 44,
- Carbohydrate (gm) 2,
- Fat, total (gm) 26,
- Cholesterol (mg) 128,
- Saturated fat (gm) 9,
- Sodium (mg) 247,
- Percent Daily Values are based on a 2,000 calorie diet
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I used the marinade recipe above with slight changes. I did not use mustard. Chose Cabernet Sauvignon wine, added thyme along with the other herbs, fresh crushed garlic and sea salt. Placed it in the refrigerator for 24 hours. I covered the roast in bacon and cooked the roast in a 350 degrees F for nearly 2 hours and 30 minutes (took it out at 150 degrees F internal temperature). The roast came out amazing - way beyond what I could have expected for. 5 stars.
12/27/2010 08:02:45 PM Report AbuseI used the marinade recipe above with slight changes. I did not use mustard. Chose Cabernet Sauvignon wine, added thyme along with the other herbs, fresh crushed garlic and sea salt along with the rest of the marinade recipe. Placed it in the refrigerator for 24 hours. I covered the roast in bacon and cooked the roast in a 350 degrees F for nearly 2 hours and 30 minutes (took it out at 150 degrees F internal temperature). The roast came out amazing - way beyond what I could have expected for.
12/27/2010 08:01:22 PM Report Abuse