Dijon-Wine Marinated Rib Roast

Name: Dijon-Wine Marinated Rib Roast
Prep time: 8 h
Cook time: 1 h 15 min
Total time: 9 h 15 min
Yield: 1 3-4 lb roast, 8-10 serving(s)
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

Submitted by Diane C 2

"Recipe from Oxmoor House"

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photo by Jeff Flores

Ready In:: 9hrs 15mins
Ingredients:: 8
Yields:: 1 3-4 lb roast
Serves:: 8-10

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

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.
Christmas with Southern Living 1995, Oxmoor House.

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Reviews

Made this for the inlaws. The meat came out so tender and juicy that it literally fell apart. Double the recipe only cause the prime ribeye was bigger than what is suggested size.

Jeff Flores