Peppered Rib-Eye Roast Recipe

Name: Peppered Rib-Eye Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 425u00b0 for 10 minutes. Reduce temperature to 325u00b0; bake 2 hours and 10 minutes or until thermometer registers 145u00b0 (medium-rare) or 160u00b0 (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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Peppered Rib-Eye Roast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppered Rib-Eye Roast

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