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Marinated Rolled Rib Roast |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Marinated Rolled Rib Roast recipe on the web!!Prep Time: 30 minutes (ready in 10 hours 40 minutes) - Yield: 10 servings MARINADE ___ cup white wine vinegar ___ cup oil _ tablespoons chopped fresh parsley _ tablespoon seasoned salt _ teaspoon dried thyme leaves ___ teaspoon pepper _ tablespoon soy sauce _ garlic cloves, minced ROAST _ (3 to 4-pound) rolled beef ribs roast 1. In 13x9-inch (3-quart) baking dish or large resealable food storage plastic bag, combine all marinade ingredients; mix well. Add roast; turn to coat. Cover dish or seal bag; refrigerate 8 to 12 hours, turning several times. 2. Heat oven to 350°F. Drain roast, reserving marinade. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone. 3. Bake at 350°F. for 1 1/2 to 2 hours or until meat thermometer registers desired temperature of 145°F. for medium-rare or 160°F. for medium doneness, basting with marinade every 20 to 30 minutes. 4. Remove roast from oven. Cover with tent of foil; let stand 10 to 15 minutes before slicing. Discard any remaining marinade. Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 200 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 65 mg 22% * Sodium: 125 mg 5% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 23 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 15% * Dietary Exchanges: 3 1/2 Lean Meat Yorkshire Pudding Brown Sauce Pan Gravy Marinated Rolled Rib Roast Braised Brisket of Beef Beefeater's Pepper-Crusted Roast Hoedown BBQ Chunk Roast New England Boiled Dinner Pot Roast and Gravy Roasted Beef Tenderloin Bearnise Sauce Sweet and Zesty Barbecue Sauce Soy Sauce Marinade Pan-Broiled Steak Smothered in Mushrooms Broiled Mongolian Style Steak Steak Neapolitan Pepper Steaks with Blackberry Glaze Beef with Chili Rub and Sour Cream Marinated Steaks Chili-Basil Grilled Flank Steak Grilled Blue Cheese Steak Blackened Sirloin with Southwestern Butter Grilled Steak with Charred Sweet Onions Porterhouse Steaks with Grilled Vegetables Family Favorite Grilled Steak Grilled T-bone Steaks with Red Hot Sauce Beef Fondue Sour Cream Horseradish Sauce Asian Sauce Southwest Steak Kabobs Parsley-Potato Topped Oven Swiss Steak Beefy Turnovers Country Short Ribs Baked Chimichangas with Shredded Beef Scandinavian Meatballs Italian Classic Lasagna Traditional Meat Loaf Lazy Day Overnight Lasagna Beef Stroganoff with Parsley Noodles Quick Hungarian Goulash Swiss Steak Paprika Beef Stuffed Green Peppers Pepper Steak Parmesan Chicken-Fried Steak Pepper Corned Beef Hash Mom's Skillet Goulash Classic Beef Fajitas Italian Spaghetti with Meat Sauce Main Dish Spanish Rice Tater Nugget Hot Dish Beef and Bean Burritos Basic Meatballs Liver, Bacon and Onions French Dip Sandwiches Tangy Barbecued Beef Sandwiches Philly Beef Steak Sandwiches Sloppy Joes Grilled Italian Steak and Vegetable Sandwiches Veal Scaloppine with Marsala Sauce Breaded Veal Cutlets German Wiener Schnitzel Veal Parmigiana with Vermicelli Cook's Note: Rest the Roast Cook's Note: Carving a Rib Roast Cook's Note: Gravy Tip Cook's Note: Checking for Doneness Cook's Note: Slicing a Roast Timetable for Broiling Steak Cook's Note: Marinate for Flavor and Tenderness Five Popular Steaks Cook's Note: Rare Steak or Roast is Okay Cook's Note: Grilling Steak Timetable for Grilling Steak Cook's Note: Well Done is Done Well Cook's Note: Lighten Up Cook's Note: Freezing Meat Timetable for Roasting Veal |
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