Peppered Rib-Eye Roast

Recipe from

Southern Living

Nutritional Information

Calories 328
Fat 16.3 g
Cholesterol 112 mg
Sodium 406 mg


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.