Ingredients Jump to Instructions ↓

  1. 1/2 cup coarsely cracked black peppercorns

  2. 1 (6 pound) boneless rib-eye roast, trimmed

  3. 1 cup soy sauce

  4. 3/4 cup red wine vinegar

  5. 1 tablespoon tomato paste

  6. 1 teaspoon paprika

  7. 1/2 teaspoon garlic powder

  8. 1 tablespoon cornstarch

  9. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Lightly press cracked pepper on all sides of the roast. Place in a large shallow dish. Combine soy sauce and next 4 ingredients; pour over roast. Cover and marinate in refrigerator for 8 hours or overnight, turning occasionally. Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan; insert meat thermometer into thickest part of roast, making sure it does not touch fat. Bake at 325°F (160°C) for 2 1/2 hours or until thermometer registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or 160°F (70°C) for medium. Remove roast to a serving platter, reserving drippings. Set roast aside, and keep warm. Add enough water to reserved dripping to make 1 1/2 cups; return to pan. Combine cornstarch and 2 tablespoons water, stirring until smooth. Add cornstarch mixture to pan; cook, stirring constantly, until mixture is smooth and slightly thickened. Serve roast with the sauce.


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