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Spicy Rib Eye Beef

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Anonymous (not verified)
  Boneless beef rib eye roast 6 Pound
  Pepper 1⁄2 Cup (8 tbs)
  Ground cardamom 1⁄2 Teaspoon
  Soy sauce 1 Cup (16 tbs)
  Red wine vinegar 3⁄4 Cup (12 tbs)
  Tomato paste 1 Tablespoon
  Paprika 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Apricot halves 1⁄2 Cup (8 tbs)
  Hot pepper jelly 1 Tablespoon
  Parsley sprigs 1

Trim excess fat from roast.
Combine pepper and cardamom; pat onto roast.
Combine next 5 ingredients; pour over roast.
Cover; marinate overnight in refrigerator, turning occasionally.
Remove roast from marinade; discard marinade.
Wrap roast in foil, and place in a shallow baking pan.
Insert meat thermometer, making an opening so that thermometer does not touch foil.
Bake at 325° for 2 hours or until thermometer registers 140° (rare) or 160° (medium).
Garnish with apricot halves, hot pepper jelly, and parsley, if desired.

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