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Peppered Rib Roast

Total Time

Prep: 20 min. + marinating Bake: 2 hours + standing


16-18 servings

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


  • 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


  1. Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; 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 medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). 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.

Nutrition Facts

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