Peppered Rib-Eye Of Beef
A flavorful, tender rib-eye roast marinated in pepper, spices, and soy sauce, then oven-roasted to perfection and served with a savory gravy, ideal for special occasions.
Ingredients
Instructions
- Trim fat from beef rib-eye roast.
- Sprinkle coarsely ground pepper and ground cardamom seed over beef; press in with heel of hand.
- Place beef in a close-fitting dish.
- Mix tomato paste with soy sauce; add garlic powder, paprika, and vinegar.
- Pour marinade over beef; marinate overnight.
- Remove beef from marinade, reserving the marinade.
- Wrap beef tightly in foil.
- Place wrapped beef in a pan; let stand at room temperature for one hour.
- Bake in a preheated oven at 300°F (150°C) for about 1 hour and 30 minutes.
- Remove beef from oven.
- Combine 1 cup water, 1 cup pan juices, and a small amount of reserved marinade; pour into a saucepan.
- Mix cornstarch with 1/4 cup water; stir into the pan juices mixture.
- Cook, stirring constantly, until thickened.
- Slice thin and serve with gravy.
Tips & Substitutions
For a more intense flavor, consider using freshly cracked pepper instead of pre-ground. If you prefer a milder taste, you can reduce the amount of pepper or replace it with a mix of herbs like thyme and rosemary. Additionally, marinating the beef for longer than overnight can enhance its tenderness. Be sure to let the beef rest after baking to allow the juices to redistribute.
Serving Suggestions
Serve the peppered rib-eye with creamy mashed potatoes or roasted vegetables for a hearty meal. A fresh green salad with a tangy vinaigrette pairs well to balance the richness of the beef. For a complete experience, consider serving it alongside Lindsey's Favorite Pot Roast for a delightful beef feast.
Storage & Reheating
Leftover rib-eye can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a skillet over low heat with a splash of beef broth or water to keep them moist, cover, and warm gently. Avoid using the microwave, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Peppered Rib-Eye Of Beef contains roughly 577 calories, with 24g protein, 140g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (203% of the Daily Value), iron (130% of the Daily Value), and calcium (72% of the Daily Value). It also contributes 57g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while rib-eye is ideal for its marbling and flavor, you can substitute with cuts like sirloin or tenderloin. Just adjust the cooking time based on the cut's thickness to ensure it remains tender and juicy.
What can I do with leftover marinade?
It's best to discard any leftover marinade that has been in contact with raw meat to avoid foodborne illness. However, you can use a separate batch of marinade that has not touched the beef to baste while cooking or as a sauce if boiled for safety.
How do I know when the rib-eye is done cooking?
To check for doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remember that the beef will continue to cook slightly as it rests after being removed from the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).