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Dijon-Wine Marinated Rib Roast

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“Recipe from Oxmoor House”
READY IN:
9hrs 15mins
SERVES:
8-10
YIELD:
1 3-4 lb roast
UNITS:
US

Ingredients Nutrition

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.

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