Marinated Rib Eye Roast Food

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MARINATED ROAST BEEF



Marinated Roast Beef image

Recipe video above. Use this marinade to transform economical roast beef into something special! It will infuse with flavour, add juiciness and make the beef tender. KEY TIP: internal temp of beef rises by 8C/14F while resting, so must take out of oven BEFORE desired internal temp, see Note 4. Marinade 2 - 3 days.

Provided by Nagi

Categories     Mains     Roasts

Time 1h20m

Number Of Ingredients 19

1.5kg / 3 lb Top Blade Roast, Bolar Blade, Eye of Round Roast, Oyster Blade Roast or other economical roast beef cut ((Note 1))
1 tbsp olive oil
3 garlic cloves (, minced (2.5 tsp jar))
1 tbsp Worcestershire Sauce
2 tbsp dijon mustard
1/4 cup (60 ml) balsamic vinegar
1/2 cup (125 ml) soy sauce
1/4 cup (60 ml) olive oil
1 tbsp white sugar
2 tsp onion powder
1 tsp black pepper
2 tsp dried thyme
1 tsp dried rosemary
3 potatoes (, cut into 5cm/2" chunks)
4 carrots (, peeled cut into 4cm/1.7" pieces)
Salt and pepper
4 tbsp (50g) flour
2 1/2 cups (625 ml) beef broth ((stock), low sodium)
3/4 tsp black pepper (, coarsely ground)

Steps:

  • Mix Marinade ingredients in a large ziplock bag.
  • Add beef, marinade for 2 days (24 hrs min, 3 days max).

Nutrition Facts : Calories 518 kcal, Carbohydrate 23 g, Protein 63 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 152 mg, Sodium 1366 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

MARINATED RIB-EYES



Marinated Rib-Eyes image

Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.

Provided by DELLAKAY

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

4 (1/2 pound) rib-eye steaks
garlic powder to taste
onion powder to taste
salt and pepper to taste
1 ¾ cups Worcestershire sauce
⅓ cup brown sugar

Steps:

  • Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
  • Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
  • Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
  • Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g

RIB EYE WITH GARLIC-THYME MARINADE



Rib Eye with Garlic-Thyme Marinade image

Make sure your to leave plenty of time for the steak to marinate to develop the fullest flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h30m

Number Of Ingredients 5

2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper

Steps:

  • In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
  • Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.

Nutrition Facts : Calories 598 g, Fat 45 g, Protein 42 g

THE PERFECT RIB EYE MARINADE



The Perfect Rib Eye Marinade image

This is the perfect marinade for tender rib eye steak.

Provided by BRANDI T

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 1h25m

Yield 2

Number Of Ingredients 6

1 (12 ounce) bottle red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
½ tablespoon minced onion
1 teaspoon ground black pepper
2 (10 ounce) beef rib eye steaks

Steps:

  • In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

Nutrition Facts : Calories 795.6 calories, Carbohydrate 15.3 g, Cholesterol 187.6 mg, Fat 57.8 g, Fiber 0.4 g, Protein 50.2 g, SaturatedFat 23.5 g, Sodium 241.4 mg, Sugar 1 g

MARINATED PRIME RIB



Marinated Prime Rib image

Allow your roast to sit in the delicious herb-infused prime rib marinade up to 24 hours to develop the most flavor. Serve the ultra-tender slices of prime rib with your favorite sides (we love mashed potatoes and roasted carrots) for the ultimate comforting feast.

Provided by BHG Test Kitchen

Time 8h25m

Number Of Ingredients 9

0.75 cup dry red wine or beef broth
0.5 cup chopped onion
0.25 cup water
0.25 cup lemon juice
1 tablespoon Worcestershire sauce
1.5 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
0.5 teaspoon dried marjoram, crushed
0.25 teaspoon garlic salt
1 4-6 pound beef rib roast

Steps:

  • For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.
  • Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
  • Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bone.
  • Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.

Nutrition Facts : Calories 162 kcal, Cholesterol 53 mg, Protein 18 g, SaturatedFat 4 g, Sodium 67 mg, Fat 9 g, UnsaturatedFat 0 g

MARINATED RIBEYES



Marinated Ribeyes image

We have these tempting steaks weekly. Whenever I suggest a change in the recipe, my husband reminds me, "Don't fix it if it's not broken." If neighbors happen to drop by when I'm preparing steaks, I cut the meat into cubes and grill it on skewers with onions and mushrooms as appetizers. -Rosalie Usry, Flaxton, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 beef ribeye steaks (about 1 inch thick and 12 ounces each)
1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 garlic clove, minced
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper

Steps:

  • Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large shallow dish; add the steaks. Turn to coat; cover and refrigerate overnight. , Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steaks.

Nutrition Facts :

MARINATED RIB-EYE ROAST



Marinated Rib-Eye Roast image

Make and share this Marinated Rib-Eye Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h10m

Yield 12-15 serving(s)

Number Of Ingredients 9

1/2 cup dry red wine
1/4 cup vegetable oil
3 tablespoons white vinegar
1/3 cup chopped green onion
1/3 cup chopped celery
1/4 cup chopped green bell pepper
1 (2/3 ounce) envelope Italian salad dressing mix or 1 (2/3 ounce) envelope garlic & herb salad dressing mix
1 1/2 teaspoons Worcestershire sauce
1 (5 1/2 lb) boneless rib-eye roast, trimmed

Steps:

  • Combine first 8 ingredients, mixing well.
  • Place roast in a large shallow dish; pour wine mixture over roast.
  • Cover and marinate 8 hours in the refrigerator, turning occasionally.
  • Remove roast from marinade; discard marinade.
  • Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
  • Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).

Nutrition Facts : Calories 621.3, Fat 50.4, SaturatedFat 19.3, Cholesterol 141.4, Sodium 126.7, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 36.5

DIJON-WINE MARINATED RIB ROAST



Dijon-Wine Marinated Rib Roast image

Make and share this Dijon-Wine Marinated Rib Roast recipe from Food.com.

Provided by Diane C 2

Categories     Roast Beef

Time 9h15m

Yield 1 3-4 lb roast, 8-10 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 514.8, Fat 41, SaturatedFat 15.8, Cholesterol 115.7, Sodium 262.4, Carbohydrate 1.9, Fiber 0.5, Protein 30.1

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