Peppered Rib Roast Recipe

5 1 2
Peppered Rib Roast Recipe
Peppered Rib Roast Recipe photo by Taste of Home
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Peppered Rib Roast Recipe

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5 1 2
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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
MAKES:
16-18 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 2 hours + standing
MAKES:
16-18 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 2 hours + standing

Ingredients

  • 1/4 cup coarsely ground pepper
  • 1/2 teaspoon ground cardamom
  • 1 boneless beef rib eye roast (5 to 6 pounds)
  • 1 cup soy sauce
  • 3/4 cup red wine vinegar or cider 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 gallon-size 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 rare, a meat thermometer should read 140°; 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

  • 1/4 cup coarsely ground pepper
  • 1/2 teaspoon ground cardamom
  • 1 boneless beef rib eye roast (5 to 6 pounds)
  • 1 cup soy sauce
  • 3/4 cup red wine vinegar or cider vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup cold water
  1. Combine the pepper and cardamom; rub over roast. In a gallon-size 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.
  2. 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 rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Let stand for 20 minutes before carving.
  3. 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

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happygal67 User ID: 5286844 37994
Reviewed Dec. 26, 2011

"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"

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