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Peppered Rib Roast
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Peppered Rib Roast

11 Hr(s)
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1 serving
Original recipe yields 1 serving
1/4 cup coarsely ground pepper
1/2 tsp ground cardamom
5-6 lb boneless beef eye rib roast
1 cup soy sauce
3/4 cup red wine vinegar or cider vinegar
1 Tbsp tomato paste
1 tsp paprika
1/2 tsp garlic powder
1 1/2 tsp cornstarch
1/4 cup cold water
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Let's Make It
1
1. Combine the pepper and cardamom; rub over roast. In a gallon size Ziploc bag, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast. Seal bag and turn to coat; refrigerate overnight.
2
2. Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350 degrees F for 2 to 2 3/4 hours until meat is tender. Let stand for 20 minutes before carving.
3
3. Meanwhile, make the gravy. Combine the drippings from the roasting pan and loosened bits into a sauce pan; 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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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