Wine-and-Herb-Marinated Rib Eye Roast
4 pound beef rib eye roast
cup dry red wine
cup lemon juice
tablespoons olive oil or cooking oil
tablespoon coarsely ground black pepper
tablespoon Worcestershire sauce
tablespoon Dijon-style mustard
teaspoon garlic salt
- 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.
- 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.
Nutrition Facts(Wine-and-Herb-Marinated Rib Eye Roast)
- Per serving:
- 441 kcal cal.,
- 26 g fat
- (9 g sat. fat,
- 128 mg chol.,
- 247 mg sodium,
- 2 g carb.,
- 44 g pro.
- Percent Daily Values are based on a 2,000 calorie diet