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Prime Rib-Eye Roast

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By Pillsbury Kitchens
Updated Mar 4, 2005
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Here's the beef! Guaranteed to satisfy any beef-eater!

Prime Rib-Eye Roast

  • Prep Time 10 min
  • Total 4 hr 0 min
  • Ingredients 7
  • Servings 8
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Ingredients

Marinade

  • 1/4 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper

Beef Roast

  • 1 (5 to 5 1/2-lb.) boneless beef rib-eye roast, small end

Instructions

  • Step 
    1
    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.
  • Step 
    2
    When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade.
  • Step 
    3
    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.

Nutrition

410 Calories
19g Total Fat
57g Protein
1g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
410
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
35%
Cholesterol
150mg
50%
Sodium
420mg
18%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
57g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
30%
30%
Exchanges:
7 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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