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Roast Peppered Rib Eye of Beef

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Roast Peppered Rib Eye of Beef

Have Fat Trimmed From a 5-6 Pound Boneless Rib Eye Beef Roast.

Marinate as Directed.

Combine 1/4 Cup of Coarsely

Cracked pepper And 1/2 Teaspoon cardamom Seed; Rub All OverBeef And Press in With Heel of hand. Place on Shallow BakingDish;

Carefully Pour Over This Sauce:

Mix 1 Tablespoon tomato Paste, 1/2 Teaspoon garlic powder, And 1 TeaspoonPaprika; Gradually Add 1 Cup soy sauce, Then 3/4 Cup vinegar. Refrigerate Overnight - Spoon Marinade Over Meat.

Remove Meat From Marinade; Let Stand at Room Temperature For 1 Hour. Wrap in Heavy Duty Foil; Place in Shallow Pan; RoastAt 300 Degrees For 2 Hours For Medium-Rare. Open Foil; LadleOut And Reserve Drippings; Skim Off Excess Fat. Brown RoastUncovered at 350 Degrees While Making Gravy.

To 1 Cup of Meat Juices, Add 1 Cup water; Bring to Boiling. Serve au ju or Thicken With 1 1/2 Teaspoon cornstarch Mixed With

  • 1/4 Cup Cold water. (you May Use Eye of The Round in Place of Eye of The Rib if Desired). Serves 8-10.


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