Dijon-Wine Marinated Rib Roast

• boneless rib-eye roast or 3 -4 lbs rump roast↗3 -4 lbs
• Burgundy wine or 1/2 cup dry red wine↗1⁄2 cup
• fresh ground pepper↗2 tablespoons
• olive oil↗2 tablespoons
• Dijon mustard↗1 tablespoon
• salt↗1⁄2 teaspoon
• dried tarragon1⁄8 teaspoon
• garlic clove, crushed↗1

  crushed

Step-by-step instructions

1. 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. 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. 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. 4

   Note: Rib-eye roasts are also packaged as rib roasts.

5. 5

   Christmas with Southern Living 1995, Oxmoor House.