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    You are in: Home / Recipes / Roast Peppered Rib Eye of Beef Recipe
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    Roast Peppered Rib Eye of Beef

    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    2 hrs

    24 hrs

    Gatorbek's Note:

    This is my mother-in-law's famous Christmas roast. Since I have hosted Christmas the last several years, I have taken it on, and it truly is mouth watering. We have used eye of round instead of rib eye, but for Christmas '07 I dropped the cash for an 8 pound rib eye roast, and it was worth every penny! She got the recipe from Charlie's Cafe Exceptionale in Minneapolis.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim fat from roast.
    2. 2
      Combine pepper and cardamom.
    3. 3
      Rub all over beef and press in with heel of hand.
    4. 4
      Prepare marinade.
    5. 5
      Combine tomato paste, garlic powder, and paprika.
    6. 6
      Slowly add soy sauce, blending well.
    7. 7
      Slowly add vinegar.
    8. 8
      Place roast in large plastic zipper bag or oven bag.
    9. 9
      Pour marinade into bag and seal closed.
    10. 10
      Refrigerate at least 24 hours, turning occasionally.
    11. 11
      Remove meat from marinade and let stand at room temperature about 2 hours.
    12. 12
      Preheat oven to 300°F.
    13. 13
      Wrap tightly in foil or use an oven bag.
    14. 14
      Place in shallow pan and roast for 1 to 1 1/2 hours for medium rare. After 1 hour, begin testing with a meat thermometer inserted to the center of the roast. Remove when thermometer reads 120. Do not over cook! Roast will continue to cook while standing, and the end pieces will be more done than the center. Reserve about 1 cup of marinade for au jus.
    15. 15
      Remove meat from bag and let rest covered with foil about 15 to 20 minutes before carving. Reserve drippings.
    16. 16
      Meanwhile, prepare au jus:.
    17. 17
      Strain drippings and skim off fat.
    18. 18
      Bring 1 cup of drippings, 1 cup of water, and 1/2 to 1 cup of marinade to a boil. Reduce to desired strength.
    19. 19
      Carve roast and serve au jus.

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    Nutritional Facts for Roast Peppered Rib Eye of Beef

    Serving Size: 1 (294 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 662.4
     
    Calories from Fat 453
    68%
    Total Fat 50.3 g
    77%
    Saturated Fat 20.4 g
    102%
    Cholesterol 154.2 mg
    51%
    Sodium 2156.7 mg
    89%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 2.2 g
    8%
    Sugars 0.9 g
    3%
    Protein 44.3 g
    88%

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