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Peppered Rib Roast Recipe

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A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices. -Mary Welch, Sturgeon Bay, Wisconsin

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Peppered Rib Roast Recipe

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

Yield: 16-18 Servings

20 120 140

Ingredients

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

Directions

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.

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Peppered Rib Roast (1)

Peppered Rib Roast

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Reviewed on Dec. 26, 2011 by happygal67

We fixed this roast for Christmas dinner yesterday (12-25-11), following the directions exactly. It turned out moist, tender and very flavorful--made a great impression on our guests! Sure beats turkey! Thank you, Mary