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Dijon-Wine Marinated Rib Roast
At a Glance
- Prep
- 8 hrs
- Cook
- 1 hr 15 min
- Total
- 9 hrs 15 min
- Servings
- 1.00 - lb roast, - serving(s)
Categories
- Main Course
- Roasting
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Dijon-Wine Marinated Rib Roast brings together 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 in a practical dish for home cooking. It takes about 9 hrs 15 min to prepare and cook. It makes approximately 1 servings.
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Equipment
large heavy-duty zip-top plastic bag, shallow roasting pan, roasting rack, meat thermometer
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
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Instructions
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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