Dijon-Wine Marinated Rib Roast


  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1/8 teaspoon dried tarragon
  • ½ cup Burgundy or other dry red wine
  • 2 tablespoons freshly ground pepper
  • 1 (3- to 4-pound) boneless rib-eye roast or rump roast
  • + 1 more ingredients
    • ½ teaspoon salt

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 ther...

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