Directions:
- 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.
- 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.
- 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.
- Note: Rib-eye roasts are also packaged as rib roasts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 623.47 Kcal (2610 kJ) | ||
| Calories from fat | 440.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.98g | 75% | |
|---|---|---|---|
| Cholesterol | 154.19mg | 51% | |
| Sodium | 280.43mg | 12% | |
| Potassium | 535.26mg | 11% | |
| Total Carbs | 1.92g | 1% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 41.09g | 82% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 4.8mg | 26% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 250.04 Kcal (1047 kJ) | ||
| Calories from fat | 176.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.64g | 75% | |
|---|---|---|---|
| Cholesterol | 61.84mg | 51% | |
| Sodium | 112.46mg | 12% | |
| Potassium | 214.66mg | 11% | |
| Total Carbs | 0.77g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.2g | 2% | |
| Protein | 16.48g | 82% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.9mg | 26% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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