Preparation begins the day before by marinating
this boneless cut of beef for a minimum of 8 hours. Although
time is a factor here, this is a fairly simple roast to prepare
that definitely rates the term "company fare".
Peppered
Rib-Eye Roast
- 1/2 cup coarsely cracked
black peppercorns
- 1 (6 pound) boneless rib-eye
roast, trimmed
- 1 cup soy sauce
- 3/4 cup red wine vinegar
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- Lightly press cracked
pepper on all sides of the roast. Place in a large shallow dish.
- Combine soy sauce and
next 4 ingredients; pour over roast. Cover and marinate in refrigerator
for 8 hours or overnight, turning occasionally.
- Remove roast from marinade,
discarding marinade. Place roast on a rack in a shallow roasting
pan; insert meat thermometer into thickest part of roast, making
sure it does not touch fat.
- Bake at 325°F (160°C)
for 2 1/2 hours or until thermometer registers 140*F (60*C) for
rare, 150*F (65*C) for medium-rare, or 160*F (70*C) for medium.
- Remove roast to a serving
platter, reserving drippings. Set roast aside, and keep warm.
- Add enough water to reserved
dripping to make 1 1/2 cups; return to pan. Combine cornstarch
and 2 tablespoons water, stirring until smooth. Add cornstarch
mixture to pan; cook, stirring constantly, until mixture is smooth
and slightly thickened. Serve roast with the sauce.
Makes 8 servings.
Nutritional Facts Per Serving:
484.4 calories; 32% calories from fat; 16.8g total fat; 183.7mg
cholesterol; 236.2mg sodium; 1376.6mg potassium; 4.5g carbohydrates;
1.4g fiber; 0.2g sugar; 3.2g net carbs; 74.7g protein..
Copyright 2001 Hope Pryor,
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