Peppered Rib-Eye Roast
Peppered Rib-Eye Roast is a gluten free and dairy free recipe with 12 servings. One serving contains 206 calories, 39g of protein, and 4g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have ground cardamom, soy sauce, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a main course.
Instructions
Stir together first 5 ingredients.
Combine peppercorns and ground cardamom; press into roast.
Place roast in a shallow dish; pour marinade over roast. Cover and chill 8 hours, turning roast occasionally.
Remove roast from marinade, reserving 1 cup marinade. Wrap roast in aluminum foil, sealing well; place in a shallow roasting pan.
Bake at 300 for 2 hours or until done.
Remove from oven; unwrap foil, and drain, reserving juices. Increase oven temperature to 350; return roast to pan, and bake 15 minutes.
Combine 1/4 cup water and cornstarch in a saucepan, stirring until mixture is smooth. Stir in reserved juices and reserved 1 cup marinade.
Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Stir in mushrooms, if desired.
Prep: 15 min.; Chill: 8 hrs.;
Bake: 2 hrs., 15 min.; Cook: 3 min.