• 16servings
  • 140minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup coarsely ground pepper

  2. 1/2 teaspoon ground cardamom

  3. 1 beef ribeye roast (5 to 6 pounds)

  4. 1 cup soy sauce

  5. 3/4 cup red wine vinegar

  6. 1 tablespoon tomato paste

  7. 1 teaspoon paprika

  8. 1/2 teaspoon garlic powder

  9. 1-1/2 teaspoons cornstarch

  10. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. Peppered Rib Roast Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.


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