Post by marlaoh on Dec 18, 2003 7:19:06 GMT -6
Prime Rib-Eye Roast
Here's the beef! Guaranteed to satisfy any beef-eater!
Prep: 10 Min - Ready in: 4 Hrs
Marinade
1/4 cup dry red wine
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
Beef Roast
1 (5 to 5 1/2-lb.) boneless beef rib-eye roast, small end
1. In large re-salable 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.
2. When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade.
3. Bake at 350°F. For medium-rare doneness, bake 1 3/4 to 2 hours or until meat thermometer registers 135°F.; for medium doneness, bake 2 to 2 1/2 hours or until meat thermometer registers 150°F. Let roast stand 15 to 20 minutes before slicing.
8 servings
Here's the beef! Guaranteed to satisfy any beef-eater!
Prep: 10 Min - Ready in: 4 Hrs
Marinade
1/4 cup dry red wine
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
Beef Roast
1 (5 to 5 1/2-lb.) boneless beef rib-eye roast, small end
1. In large re-salable 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.
2. When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade.
3. Bake at 350°F. For medium-rare doneness, bake 1 3/4 to 2 hours or until meat thermometer registers 135°F.; for medium doneness, bake 2 to 2 1/2 hours or until meat thermometer registers 150°F. Let roast stand 15 to 20 minutes before slicing.
8 servings