Peppered Rib Roast

By 1For_Him

Ingredients

• 1/4 * 1/4 cup coarsely ground pepper
• 1/2 * 1/2 teaspoon ground cardamom
• 1 * 1 beef ribeye roast (5 to 6 pounds)
• 1 * 1 cup soy sauce
• 3/4 * 3/4 cup red wine vinegar
• 1 * 1 tablespoon tomato paste
• 1 * 1 teaspoon paprika
• 1/2 * 1/2 teaspoon garlic powder
• 1-1/2 * 1-1/2 teaspoons cornstarch
• 1/4 * 1/4 cup cold water

Details

Servings 16

Preparation

Step 1

Prep: 20 min. + marinating Bake: 2 hours + standing

Combine the pepper and cardamom; rub over roast. In a large resealable plastic bag, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 20 minutes before carving.

Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 16-18 servings.


Peppered Rib Roast published in Taste of Home December/January 2003, p37