Peppered Ribeye Roast Recipe

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Roast recipes are a fuss-free entree to serve when entertaining. After marinating the meat overnight, simply pop in the oven and bake for a couple of hours. It turns out terrific every time.

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Peppered Ribeye Roast Recipe

Prep: 15 min. + marinating Bake: 2 hours

Yield: 24-30 Servings

15 120 135

Ingredients

1/3 to 1/2 cup coarsely ground pepper
1 teaspoon ground cardamom
2 beef ribeye roasts (5 to 6 pounds each)
2 cups soy sauce
1-1/2 cups cider vinegar
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons paprika

Directions

Combine the pepper and cardamom; rub over roasts. In a large bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour half into each of two large resealable plastic bags; place each roast in one of the bags. Seal bags and turn to coat; refrigerate overnight.
Drain and discard marinade. Place each roast in a roasting pan. Bake, uncovered, at 350° for 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 24-30 servings.

Originally published as Peppered Ribeye Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p234