1/4 cup Lea & Perrins® The Original Worcestershire Sauce
3 large garlic cloves, crushed
1 tbsp vegetable oil
1 tsp. cracked black pepper
4 lb. boneless beef ribeye roast
- In a small bowl, mix together Worcestershire Sauce, garlic, oil and pepper. Rub evenly over entire roast. Cover tightly with plastic wrap and refrigerate for 6 hours, or overnight if desired.
- Preheat oven to 350°. Place roast in shallow roasting pan and roast for about 1 1/2 hours for medium-rare, or until internal temperature reaches 135°. Allow to rest for 15 minutes before slicing.
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