Spicy Rib Eye Beef Recipe
Ingredients
| Boneless beef rib-eye roast - 1 (6-pound), with excessive fat trimmed | ||
| Coarse or cracked pepper - 1/3 to 1/2 cup | ||
| Cardamom | 1/2 Teaspoon | |
| Soy sauce | 1 Cup (16 tbs) | |
| Red wine vinegar | 3/4 Cup (16 tbs) | |
| Tomato Paste | 1 Tablespoon | |
| Paprika | 1 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Hot pepper jelly (optional) | ||
Directions
GETTING READY
1) Combine together cardamom and pepper. Pat mixture on roast.
2) Take a bowl and mix together soy sauce, vinegar, tomato paste, paprika and garlic powder in it.
3) Pour mixture over roast and place in the refrigerator. Marinate overnight.
MAKING
4) Preheat oven to 325° F.
5) Discard marinade and wrap the roast in foil.
6) Place roast in a shallow baking pan.
7) Insert a meat thermometer by making an opening in such a way that thermometer does not touch foil.
8) Bake for about 2 hours or until thermometer registers a temperature of 140° F (rare) or 160° F (medium).
SERVING
9) Garnish with hot pepper jelly, apricot halves and parsley, if desired. Serve immediately.
1) Combine together cardamom and pepper. Pat mixture on roast.
2) Take a bowl and mix together soy sauce, vinegar, tomato paste, paprika and garlic powder in it.
3) Pour mixture over roast and place in the refrigerator. Marinate overnight.
MAKING
4) Preheat oven to 325° F.
5) Discard marinade and wrap the roast in foil.
6) Place roast in a shallow baking pan.
7) Insert a meat thermometer by making an opening in such a way that thermometer does not touch foil.
8) Bake for about 2 hours or until thermometer registers a temperature of 140° F (rare) or 160° F (medium).
SERVING
9) Garnish with hot pepper jelly, apricot halves and parsley, if desired. Serve immediately.
Chef
