Peppered Ribeye Roast Recipe

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Peppered Ribeye Roast Recipe

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

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

Directions

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.
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 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

  • 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
  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 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

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