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Peppered Rib Roast
Peppered Rib Roast

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. 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. 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. 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.
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