Serves: 10
Total Calories: 56

MARINADE
1/4 cup white wine vinegar
1/4 cup oil
3 tablespoons chopped fresh parsley
1 tablespoon seasoned salt
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 tablespoon soy sauce
2 garlic cloves, minced
ROAST
1 (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

Nutritional Facts:

Serves: 10
Total Calories: 56
Calories from Fat: 54

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