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Peppered Rib Roast

 Peppered Rib Roast
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
16-18 ServingsPrep: 20 min. + marinating Bake: 2 hours + standing


  • 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


  • 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

2 of 2

Peppered Rib Roast (continued)

Directions (continued)

  • stir for 2 minutes or until thickened. Serve with the roast. Yield:
  • 16-18 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.