Peppered Ribeye Roast Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + marinating Bake: 2 hours
MAKES:24-30 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 2 hours
MAKES: 24-30 servings

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

Nutritional Facts

Directions

  1. 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.
  2. 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

Nutritional Facts

Light-Bodied Red Wine

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

Reviews for Peppered Ribeye Roast

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT