"Steve Wertz" > wrote in message
...
> On Fri, 14 Jul 2006 14:03:46 -0400, elaine wrote:
>
>> No answers to my beef tenderloin question. But that's ok, I'm not about
>> to
>> give up.
>>
>> I went to Costco and bought a 12 lb. boneless rib roast. I want to serve
>> it
>> cold. If anyone has a somewhat spicy marinade that I can use, it would
>> be
>> much appreciated.
>
> OK, I'll bite. You don't want to marinate it, IMO. You just need
> a good rub of coarse pepper, kosher salt, thyme, and granulated
> onion and garlic. A marinade won't really penetrate a 8" roast
> anyway.
>
> -sw

I did some more research, and you're right - well, of course -- and a
dry rub is the way to go.

Thanks for confirming....

Elaine