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Peppered Rib-Eye Roast recipe

Preparation begins the day before by marinatingthis boneless cut of beef for a minimum of 8 hours. Althoughtime is a factor here, this is a fairly simple roast to preparethat definitely rates as company fare.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Peppered Rib-EyeRoast

1/2 cup coarsely cracked black peppercorns1 (6 pound) boneless rib-eye roast, trimmed1 cup soy sauce3/4 cup red wine vinegar1 tablespoon tomato paste1 teaspoon paprika1/2 teaspoon garlic powder1 tablespoon cornstarch2 tablespoons water

  • Lightly press cracked pepper on all sidesof the roast. Place in a large shallow dish.
  • Combine soy sauce and next 4 ingredients;pour over roast. Cover and marinate in refrigerator for 8 hoursor overnight, turning occasionally.
  • Remove roast from marinade, discardingmarinade. Place roast on a rack in a shallow roasting pan; insertmeat thermometer into thickest part of roast, making sure itdoes not touch fat.
  • Bake at 325°F (160°C) for 2 1/2hours or until thermometer registers 140°F (60°C) forrare, 150°F (65°C) for medium-rare, or 160°F (70°C)for medium.
  • Remove roast to a serving platter, reservingdrippings. Set roast aside, and keep warm.
  • Add enough water to reserved drippingto make 1 1/2 cups; return to pan. Combine cornstarch and 2 tablespoonswater, stirring until smooth. Add cornstarch mixture to pan;cook, stirring constantly, until mixture is smooth and slightlythickened. Serve roast with the sauce.

    Makes 12 servings.

    Nutritional Information Per Serving: 323.1calories; 32% calories from fat; 11.2g total fat; 122.5mg cholesterol;199.6mg sodium; 918.9mg potassium; 3.0g carbohydrates; 0.9g fiber;0.1g sugar; 2.1g net carbs; 49.8g protein.

    Copyright Hope Pryor, please see Termsof Use.

    Marinated And Injected Rib Eye Beef Roast Recipe

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