Dijon-Wine Marinated Rib Roast

Recipe from

Oxmoor House


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


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

January 1995
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