Zesty Peppercorn Rib Eye Roast
Elevate your roast beef experience with this Zesty Peppercorn Rib Eye Roast, a dish that brings bold flavors and a delightful spice blend to your holiday table or special gathering. The marinated boneless rib eye is infused with a savory mixture of soy sauce and red wine vinegar, complemented by the warmth of paprika and the exotic touch of cardamom. This recipe ensures a juicy, tender roast perfect for impressing family and friends. Serve it with your favorite sides for a memorable meal that will keep everyone coming back for seconds.
N/A
Servings
300
Calories
8
Ingredients
Ingredients
boneless rib-eye roast
6 lb (trimmed of excess fat)
coarse ground black pepper or cracked pepper
1/3-1/2 cup (freshly ground)
ground cardamom
1/2 teaspoon (none)
soy sauce
1 cup (none)
red wine vinegar
3/4 cup (none)
tomato paste
1 tablespoon (none)
paprika
1 teaspoon (none)
garlic powder
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 325°F (163°C).
2
Begin by trimming any excess fat from the boneless rib-eye roast to ensure even cooking.
3
In a small bowl, mix together the coarse ground black pepper and ground cardamom. Pat this mixture evenly onto the surface of the roast, creating a flavorful crust.
4
Place the seasoned roast in a large, shallow dish for marinating.
5
In a separate bowl, whisk together the soy sauce, red wine vinegar, tomato paste, paprika, and garlic powder until well combined. Pour this marinade over the roast, ensuring it is well coated.
6
Cover the dish tightly and refrigerate for at least 8 hours or overnight, turning the roast occasionally to allow for even marination.
7
Once marinated, remove the roast from the marinade and discard the leftover marinade.
8
Wrap the roast securely in aluminum foil and place it in a shallow baking pan.
9
Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch the foil. This ensures an accurate reading.
10
Bake in the preheated oven for approximately 2 hours, or until the thermometer reads 140°F (60°C) for rare or 160°F (71°C) for medium doneness.
11
Remove the roast from the oven and let it rest for at least 15 minutes before slicing to allow the juices to redistribute.
Nutrition Information
24g
Fat
3g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Peppercorn Rib Eye Roast?
It is a bold roast beef dish featuring a marinated boneless rib eye with a spice blend of soy sauce, red wine vinegar, paprika, and cardamom.
How many ingredients are in the recipe?
There are 8 main ingredients listed for this dish.
What oven temperature is required?
Preheat your oven to 325 degrees Fahrenheit or 163 degrees Celsius.
How long should the beef marinate?
The roast should be refrigerated for at least 8 hours or overnight.
What type of beef is used?
The recipe calls for a 6 lb boneless rib-eye roast.
What goes into the crust?
A mixture of coarse ground black pepper and ground cardamom is patted onto the surface of the roast.
What are the ingredients in the marinade?
The marinade includes soy sauce, red wine vinegar, tomato paste, paprika, and garlic powder.
Should I trim the fat from the meat?
Yes, you should trim any excess fat to ensure the meat cooks evenly.
How is the roast prepared for baking?
The roast is wrapped securely in aluminum foil and placed in a shallow baking pan.
What internal temperature indicates rare doneness?
A thermometer reading of 140 degrees Fahrenheit or 60 degrees Celsius is used for rare.
What internal temperature indicates medium doneness?
A thermometer reading of 160 degrees Fahrenheit or 71 degrees Celsius is used for medium.
How long does the roasting process take?
Bake the roast for approximately 2 hours in the preheated oven.
Should the meat rest after cooking?
Yes, let the roast rest for at least 15 minutes before you slice it.
Why is resting the meat important?
Resting allows the juices to redistribute, ensuring the meat stays tender and juicy.
How many calories are in a serving?
There are approximately 300 calories per serving.
What is the protein content?
Each serving contains 25 grams of protein.
What is the fat content?
Each serving contains 24 grams of fat.
How many carbohydrates are in this dish?
There are 3 grams of carbohydrates per serving.
How much soy sauce is needed?
You will need 1 cup of soy sauce for the marinade.
How much red wine vinegar is used?
The recipe requires 3/4 cup of red wine vinegar.
What amount of pepper is used for the crust?
Use 1/3 to 1/2 cup of coarse ground black pepper or cracked pepper.
Is cardamom used in this recipe?
Yes, 1/2 teaspoon of ground cardamom is used in the spice crust.
What amount of tomato paste is needed?
The marinade requires 1 tablespoon of tomato paste.
Is garlic used in this dish?
Yes, the marinade contains 1/2 teaspoon of garlic powder.
How much paprika is included?
The recipe calls for 1 teaspoon of paprika.
Should I discard the marinade?
Yes, once the roast is removed for cooking, discard the leftover marinade.
How should the meat thermometer be used?
Insert it into the thickest part of the roast, ensuring it does not touch the foil wrapping.
Can this be served for holidays?
Yes, it is described as a perfect dish for holiday tables or special gatherings.
How often should I turn the roast while marinating?
Turn the roast occasionally during the marination period to ensure even flavor absorption.
Is the rib eye boneless or bone-in?
The recipe specifically calls for a boneless rib-eye roast.