Wine-and-Herb-Marinated Rib Eye Roast
For a special occasion, serve this recipe for slow-roasted tender roast beef, marinaded up to 24 hours in red wine, oil, herbs, and sauces from the pantry or fridge.
Prep Time:
15 mins
Total Time:
7 hrs 45 mins
Servings:
Makes 8 to 10 servings.
Ingredients
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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
Directions
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.
Nutrition information
Calories 441, Total Fat 26 g, Saturated Fat 9 g, Cholesterol 128 mg, Sodium 247 mg, Carbohydrate 2 g, Protein 44 g.
Percent Daily Values are based on a 2,000 calorie diet
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Slow-Roasted Prime Rib
A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through.
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