Prime Rib-Eye Roast


(1 vote) 3 1

A red wine and vinegar marinade gives great flavor and also helps tenderize the meat.

Shared by


  • Marinade:
  • 1/4 C. dry red wine
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 tsp. salt
  • 1/4 tsp. coarse ground black pepper
  • Beef Roast:
  • 1 (5 to 5 1/2-lb.) boneless beef rib-eye roast, small end

Our Readers Also Loved


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. When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade. 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

Around The Web