Peppered Rib Roast

By ezunich

Ingredients

• 1/4 cup ground pepper
• 1/2 tsp ground cardamom
• 1 boneless beef rib eye (5-6 lbs)
• 1 cup soy sauce
• 3/4 cup red wine vinegar
• 1 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 1/2 tsp cornstarch
• 1/4 cup cold water

Details

Servings 16

Preparation

Step 1

Combine the pepper and cardamom; rub over roast. In a gallon-size 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 - 2 3/4 hours or until meat reaches desired doneness ( for rare, a meat thermometer should read 140°, 160° for medium and 170° for well done). 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.