Tangy Rib Eye Roast

Ingredients

2 cups wine vinegar
1 cup water
1 cup Burgundy
1/4 cup gin
1/4 cup Roberts Orange Juice
2 bay leaves, crushed
6 cloves garlic, crushed
1 teaspoon tarragon
1/8 teaspoon hot pepper sauce
5-6 pounds rib eye roast
1 tablespoon coarse salt

Preparation

Mix together wine vinegar, water, Burgundy, gin, orange juice, crushed bay leaves and garlic cloves, tarragon and hot pepper sauce; pour over roast. Marinate roast in refrigerator overnight, turning occasionally. Allow to stand at room temperature 3 hours before roasting. Transfer meat to roasting pan, sprinkle with salt and insert meat thermometer with bulb in center of largest muscle. Roast at 275, basting with marinade every half hour until temperature of thermometer registers almost 140. Remove from oven and allow to stand at least 15 minutes before carving. Serve with marinade.

Yield: 10 to 12 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.