Dijon-Wine Marinated Rib Roast

• 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

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. 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. Bake at 350u0b0 for 1 hour and 15 minutes or until meat thermometer registers 145u0b0 (medium-rare) or 160u0b0 (medium). Let stand 10 minutes before slicing.
4. Note: Rib-eye roasts are also packaged as rib roasts.
5. Christmas with Southern Living 1995, Oxmoor House.

burgundy wine, fresh ground pepper, olive oil, mustard, salt, tarragon, garlic

Taken from www.food.com/recipe/dijon-wine-marinated-rib-roast-470565 (may not work)