Dijon-Wine Marinated Rib Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (3- to 4-pound) boneless rib-eye roast or rump roast |
1/2 cup burgundy or other dry red wine |
2 tablespoons freshly ground pepper |
2 tablespoons olive oil |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon dried tarragon |
1 clove garlic, crushed |
Directions:
1. Place roast in a large heavy-duty, zip-top plastic bag. Combine wine and remaining ingredients; pour over roast. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
2. Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat.
3. Bake at 350° for 1 hour and 15 minutes or until meat thermometer registers 145° (medium-rare) or 160° (medium). Let stand 10 minutes before slicing.
4. Note: Rib-eye roasts are also packaged as rib roasts.
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