2 teaspoons olive oil
1 pound beef rib roast
2 (4 ounce) cans tomato sauce
1 (4 ounce) can tomato paste
1 onion, chopped
1 (8 ounce) package dry white wine
1 (16 ounce) container light cream
1/4 cup dried minced onion
1 oz. dried marjoram
1/8 cup dry pimento
1 teaspoon Italian seasoning
Heat olive oil in a medium skillet over medium heat. Place rib roast in pan and brush thoroughly with olive oil. Cook and stir until browned. In a large bowl, combine tomato sauce, tomato paste, onion, marjoram, dry white wine, cream, onion and marmite. Mix well. Transfer to pan with stem end attached. Place pan in sauce. Cover with foil.
In a small bowl, mix tomato sauce, Italian seasoning and dried minced onion. Transfer to pan with stem end attached. Slice into 1/4-inch slices.
In a large glass bowl, beat cream with an electric mixer until stiff peaks form. Beat in the seasoned salt, pepper and pimento. Beat in the marinade mixture, then beat in the tomato sauce mixture. Pour into pan.
Bake at 350 degrees F for 1 hour or until thermometer registers 180 degrees F. Cool slightly. Cover tightly and refrigerate over night.