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Peppered Rib Eye Recipe

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This recipe for Peppered Rib Eye, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Irelan
Added: Thursday, October 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
cup coarsely ground black pepper
1 (3-4) rib eye roast
cup vinegar
cup soy sauce
1 tsp. paprika
tsp. garlic powder
tsp. tomato paste
1 cup water

Directions:
Directions:
Rub pepper all over roast, pressing well into meat. Place the roast in a shallow baking pan. Combine remaining ingredients except water and pour over roast. Cover and chill at least 8 hours turning occasionally. Remove roast from marinade; discard marinade. Let roast stand at room temperature for 1 hour. Place the roast in the center of a large piece of aluminum foil. Bring sides of the foil up and seal loosely at the top and ends with double folds. Bake at 300 for 2 hours for medium or about 2.5 hours for well done. Let stand 15-20 minutes. Carefully open foil and remove roast and strain the meat drippings.

For gravy, combine 1 cup drippings and 1 cup water in a sauce pan and heat thoroughly.

Personal Notes:
Personal Notes:
This recipe is from Hulda. She gave this recipe to us on one of our many moving trips through Missouri. Its great and easy.

 

 

 

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