When it comes to food safety, my motto has always been, "When in doubt, throw it out." I'm realizing that I've probably thrown out a lot of still-good food.
I've had a tri-tip roast marinating in my fridge for about 5 days and I've had a busy week and wasn't able to get around to roasting it. It's in a marinade of olive oil, red wine, and garlic, if that makes any difference, in a ziploc bag.
Is this still probably okay to use or should I ditch it? Haven't taken a whiff of it yet; obviously if it's foul I'll ditch it, but if it smells okay?