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Peppered Rib-Eye Roast

Yield 12 servings


  • 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

Nutrition Information

  • calories 328
  • fat 16.3 g
  • cholesterol 112 mg
  • sodium 406 mg

How to Make It

  1. 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.

  2. 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.

  3. 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).

  4. 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.