Spicy Rib-Eye Roast

By JJCR

Ingredients

• 1 (6 lb.) boneless rib-eye roast
• 1/3 to 1/2 cup coarsely ground or cracked pepper
• 1/2 tsp ground cardamom
• 1 cup soy sauce
• 3/4 cup red wine vinegar
• 1 tbsp. tomato paste
• 1 tsp paprika
• 1/2 tsp. garlic powder

Preparation

Step 1

Trim fat from roast. Combine pepper and cardamom: rub mixture over surface of roast. Place roast in a large, shallow dish. Combine soy sauce and remaining ingredients; pour over roast. Cover and marinate in refrigerate 8 hours, turning occasionally.
Remove roast from marinade; discard marinade. Wrap roast in aluminum foil, and place in a shallow roating pan. Insert meat thermometer into thickest part of roast, making an opening so thermometer does not touch foil. Bake at 325 for 2 hours or until meat thermometer registers 145 (medium-rare).
Yield: 12 to 14 servings.


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