Dijon-Wine Marinated Rib Roast

Recipe from Oxmoor House

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

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

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.