Dijon-Wine Marinated Rib Roast - cooking recipe

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

Preparation

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\u00b0 for 1 hour and 15 minutes or until meat thermometer registers 145\u00b0 (medium-rare) or 160\u00b0 (medium). Let stand 10 minutes before slicing.
Note: Rib-eye roasts are also packaged as rib roasts.
Christmas with Southern Living 1995, Oxmoor House.