| Prime Rib-Eye Roast 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 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. 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. |
