Peppered Rib Roast

1. 1

   Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; refrigerate overnight.

2. 2

   Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350u00b0 for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Let stand for 20 minutes before carving.

3. 3

   Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

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