Three-Pepper Beef Roast

recipe

Yield:

10 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 161
Caloriesfromfat 32 %
Fat 5.7 g
Satfat 2.1 g
Monofat 2.5 g
Polyfat 0.2 g
Protein 24.8 g
Carbohydrate 0.7 g
Fiber 0.2 g
Cholesterol 59 mg
Iron 2 mg
Sodium 365 mg
Calcium 10 mg

Ingredients

1 tablespoon cracked black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon ground red pepper
1 (3-pound) boned rib-eye roast
2 tablespoons low-sodium soy sauce
Cooking spray

Preparation

Preheat oven to 425°.

Combine the first 7 ingredients in a small bowl.

Trim fat from roast. Brush roast with soy sauce, and rub with pepper mixture. Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove roast from oven), and bake an additional hour or until the thermometer registers 145° (medium-rare) to 160° (medium).

Place roast on a serving platter, and cover with foil. Let stand 10 minutes before slicing.

Note:

October 1998
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