Peppered Rib-Eye Roast

Southern Living
12 servings


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1/2 cup cracked pepper or coarsely ground pepper
1 (5- to 6-pound) boneless rib-eye roast, trimmed
1 cup soy sauce
3/4 cup red wine vinegar
2 tablespoons tomato paste
1 teaspoon paprika
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon cold water
1/8 teaspoon salt


Lightly press pepper on top and sides of roast. Place roast in a heavy-duty, zip-top plastic bag or large shallow dish. Combine soy sauce and next 4 ingredients; pour over roast. Seal or cover, and marinate in refrigerator 8 hours, turning occasionally.

Remove roast from marinade, discarding marinade. Place roast, fat side up, on a rack in a shallow roasting pan; insert meat thermometer into thickest part of roast, making sure it does not touch fat.

Bake, uncovered, at 425° for 10 minutes. Reduce temperature to 325°; bake 2 hours and 10 minutes or until thermometer registers 145° (medium-rare) or 160° (medium).

Remove roast to a serving platter; cover and keep warm. Add enough water (about 3/4 cup) to pan drippings to make 1 1/2 cups; return to pan. Combine cornstarch and 1 tablespoon water, stirring until smooth. Stir cornstarch mixture and salt into pan drippings. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Serve roast with gravy.

Created date

December 2001

Nutritional Information

Calories 328
Fat 16.3 g
Cholesterol 112 mg
Sodium 406 mg