Cynthia's Marinated Ribeye Roast Recipe

This is the perfect Easter recipe and goes with all kinds of sides for your Easter brunch or dinner.


1 – 6 lbs Beretta Beef – Rib Eye Roast

1 Cup of Red Wine – your favorite kind

1 Cup Beef Stock

½ Cup freshly squeezed lemon juice

½ cup Dijon Mustard

¼ cup olive oil

¼ cup garlic, finely chopped

1 cup onion, finely chopped

2 tsp freshly ground pepper

2 tsp sea salt


Preheat oven to 350 degrees.  Please oven rack in the middle of the oven.  In a large bowl combine all the ingredients in a large bowl.  Place roast in a medium roasting pan and pour marinade all over it.  Place in pre-heated oven uncovered.  Roast for 15 minutes per pound or until internal temperature reads 165.  Continue to baste the roast every 15 minutes.  Try to not baste the last 20 minutes so that you get a lovely crust that will be shared with our guests on every delicious slice you serve.

Once done, remove from oven and cover with foil to let the roast rest for 15 minutes.  This recipe is divine with my Garlic Buttermilk Mashed Potatoes and Maple Glazed Carrots!

Buon Appetito Tutti!


About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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