Peppered Rib Roast

Name: Peppered Rib Roast
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 18
Cuisine: Global
Ingredients: 2 teaspoons cornstarch; 1 teaspoons garlic powder; 1 teaspoons ground cardamom; 59 grams coarsely ground pepper; 1 teaspoon paprika; 179 milliliters red wine vinegar; 2 kgs beef ribeye roast; 232 milliliters soy sauce; 1 Tbsp tomato paste; 59 milliliters cold water

Peppered Rib Roast is a main course that serves 18. One portion of this dish contains approximately 29g of protein, 5g of fat, and a total of 171 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It will be a hit at your valentin day event. This recipe from Taste of Home requires tomato paste, paprika, ground cardamom, and water. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Combine the pepper and cardamom; rub over roast. In a large resealable plastic bag, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast. Seal bag and turn to coat; refrigerate overnight.

Ingredients you will need

Garlic Powder

Tomato Paste

Soy Sauce

Cardamom

Paprika

Vinegar

Pepper

Dry Seasoning Rub

Equipment you will use

Ziploc Bags

Drain and discard marinade.

Ingredients you will need

Marinade

Place roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Oven

Let stand for 20 minutes before carving.

Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat.

Ingredients you will need

Gravy

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Corn Starch

Water

Serve with the roast.

Equipment

Ingredients

Servings:

2teaspoons

cornstarch 1teaspoons

garlic powder 1teaspoons

ground cardamom 59grams

coarsely ground pepper 1teaspoon

paprika 179milliliters

red wine vinegar 2kgs

beef ribeye roast 232milliliters

soy sauce 1Tbsp

tomato paste 59milliliters

cold water

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Prime Rib can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raptor Ridge Shea Vineyard Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 46 dollars.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.