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Four-Pepper Ribeye Roast

 Four-Pepper Ribeye Roast
Our home economists suggest you consider the grill next time you serve prime rib for a special meal. For a more robust flavor, marinate the seasoned roast overnight.
12 ServingsPrep: 15 min. + chilling Grill: 2 hours + standing


  • 1 tablespoon paprika
  • 1 tablespoon coarsely ground pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon fennel seed, crushed
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 beef ribeye roast (4 to 5 pounds)
  • 2 tablespoons olive oil
  • 2 cups soaked wood chips, optional


  • In a small bowl, combine the first six ingredients. Tie the roast at
  • 1-1/2-in. to 2-in. intervals with kitchen string. Rub with
  • seasonings; cover and refrigerate 8 hours or overnight.
  • Remove roast from refrigerator 30 minutes before grilling; brush with
  • oil. Prepare grill for indirect heat, using a drip pan. Add wood
  • chips to grill according to manufacturer’s directions if desired.
  • Place roast over drip pan and grill, covered, over indirect
  • medium-low heat for 2 to 2-1/2 hours or until meat reaches desired
  • doneness (for medium-rare, a meat thermometer should read 145°;
  • medium, 160°; well-done, 170°). Let stand for 15 minutes
  • before slicing. Yield: 12 servings.
Nutritional Facts: 5 ounces cooked beef equals 356 calories,

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Four-Pepper Ribeye Roast (continued)

Nutritional Facts: 26 g fat (10 g saturated fat), 90 mg cholesterol, 226 mg sodium, 1 g carbohydrate, trace fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.