1/4 c. oil
1/4 c. wine vinegar
3 tbsp. chopped fresh parsley
1 tsp. thyme leaves
1 tsp. seasoned salt
1/2 tsp. pepper
1 tbsp. soy sauce
3-4 lbs. rolled beef rib roast
2 garlic cloves, crushed

In small bowl, combine oil, vinegar, parsley, seasoned salt, thyme, pepper, soy sauce, and garlic. Place roast in non-metal bowl or plastic bag. Pour marinade over roast. Marinate 8 to 12 hours in refrigerator, turning several times to season.

Heat oven to 350 degrees. Place roast on rack in shallow roasting pan. (Reserve marinade for basting.) Insert meat thermometer. Roast uncovered at 350 degrees until meat thermometer measures 160 degrees, about 1 1/2 to 2 hours. Baste with marinade every 20 to 30 minutes. Let stand 10 to 15 minutes before slicing. Serves 8 to 10. For rare roast beef, cook to 140 degrees; for well done, cook to 170 degrees.