Dijon-Wine Marinated Rib Roast |
|
 |
Prep Time: 480 Minutes Cook Time: 1 Minutes |
Ready In: 481 Minutes Servings: 2 |
|
Recipe from Oxmoor House Ingredients:
3 -4 lbs boneless rib-eye roast or 3 -4 lbs rump roast |
1/2 cup burgundy wine or 1/2 cup dry red wine |
2 tablespoons fresh ground pepper |
2 tablespoons olive oil |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon dried tarragon |
1 garlic clove, 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.
5. Christmas with Southern Living 1995, Oxmoor House.
|
|