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Peppered Rib Eye Roast
SUBMITTED BY:
Ruth Andrewson
"Roast recipes are a fuss-free entree to serve when entertaining. After marinating the meat overnight, simply pop in the oven and bake for a couple of hours. It turns out terrific every time."
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PREP TIME
15 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 15 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1/3 cup coarsley ground pepper
1 teaspoon ground cardamom
2 (5 pound) boneless rib-eye roasts
2 cups soy sauce
1 1/2 cups cider vinegar
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons paprika
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DIRECTIONS
Combine the pepper and cardamom; rub over roasts. Place each in a shallow baking dish. In a bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour over the roasts; turn several times. Cover and refrigerate overnight.
Place each roast in a roasting pan. Bake, uncovered, at 350 degrees F for 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
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REVIEWS
Reviewed on Nov. 26, 2006 by
Johnny
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Johnny
Nov. 26, 2006
The marinade gave the roast and excellent flavor. Did not change a thing. From experience, I did let the roast (I only had one) come to room temp for an hour before putting in the oven, and let it rest 30min after. The important thing is to keep an eye on the internal temp but avoid opening the oven as much as possible. don't rely on a specific time. 12 servings per 5lb roast is is bit overestimated. 5 seems more accurate.
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23 users found this review helpful
The marinade gave the roast and excellent flavor. Did not change a thing. From experience, I...
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Reviewed on Jun. 2, 2008 by
MamaMia
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MamaMia
Jun. 2, 2008
This makes an outstanding dinner for special occasions. Have made it twice with rave results. Secret is the marinade, which makes the roast melt in the mouth tender. The only thing extra I did was sprinkle in salted/roasted rosemary in the marinade and again on top when I cooked it, not much just a light sprinkling, but it added a nice flavor that both times was commented on by my guests.
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1 user found this review helpful
This makes an outstanding dinner for special occasions. Have made it twice with rave results....
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Reviewed on Mar. 4, 2008 by
busymommy
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busymommy
Mar. 4, 2008
I would really go 3 1/2 stars on this... The flavor is outstanding. (I crushed the peppercorns with a meat mallet after putting them in a zippy bag and wrapping in a dish towel) But the time and temp was way to much---DRY!!! Next time I'll pay more attention to how it's cooking. But major props for the flavor.
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0 users found this review helpful
I would really go 3 1/2 stars on this... The flavor is outstanding. (I crushed the peppercorns...
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Reviewed on Feb. 18, 2008 by TRIISH
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TRIISH
Feb. 18, 2008
Very delicious and tender. Good it exactly as the recipe. My family loved it.
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0 users found this review helpful
Very delicious and tender. Good it exactly as the recipe. My family loved it.
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