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
Recommended: Top 10 Recipes for Grilling Ribs
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
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