Peppered Rib-Eye Roast
Peppered Rib-Eye Roast might be a good recipe to expand your main course recipe box. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 40g of protein, 27g of fat, and a total of 414 calories. This recipe serves 12. A mixture of rib-eye roast, tomato paste, coarsely ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Lightly press pepper on top and sides of roast.
Place roast in a heavy-duty, zip-top plastic bag or large shallow dish.
Combine soy sauce and next 4 ingredients; pour over roast. Seal or cover, and marinate in refrigerator 8 hours, turning occasionally.
Remove roast from marinade, discarding marinade.
Place roast, fat side up, on a rack in a shallow roasting pan; insert meat thermometer into thickest part of roast, making sure it does not touch fat.
Bake, uncovered, at 425 for 10 minutes. Reduce temperature to 325; bake 2 hours and 10 minutes or until thermometer registers 145 (medium-rare) or 160 (medium).
Remove roast to a serving platter; cover and keep warm.
Add enough water (about 3/4 cup) to pan drippings to make 1 1/2 cups; return to pan.
Combine cornstarch and 1 tablespoon water, stirring until smooth. Stir cornstarch mixture and salt into pan drippings. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened.