Four-Pepper Ribeye Roast Recipe

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Ingredients:

Serving

1 tbsp paprika
1 tbsp coarsely ground pepper
1 tsp kosher salt
1 tsp fennel seed, crushed
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 beef ribeye roast (4 to 5 lb)
2 tbsp olive oil
2 cups soaked wood chips , optional

Directions:

In a small bowl, combine the first six ingredients. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Rub with seasonings; cover and refrigerate 8 hours or overnight.
Remove roast from refrigerator 30 minutes before grilling; brush with oil. Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturerâs directions if desired.
Place roast over drip pan and grill, covered, over indirect medium-low heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1338.24 Kcal (5603 kJ)
Calories from fat	745.98 Kcal
		% Daily Value*
Total Fat	82.89g	128%
Cholesterol	122.82mg	41%
Sodium	2264.52mg	94%
Potassium	783.14mg	17%
Total Carbs	82.34g	27%
Sugars	0.07g	0%
Dietary Fiber	0.44g	2%
Protein	69.93g	140%
Vitamin C	0.1mg	0%
Iron	4mg	22%
Calcium	15.8mg	2%

Amount Per 100 g
Calories	575.4 Kcal (2409 kJ)
Calories from fat	320.74 Kcal
		% Daily Value*
Total Fat	35.64g	128%
Cholesterol	52.81mg	41%
Sodium	973.67mg	94%
Potassium	336.72mg	17%
Total Carbs	35.4g	27%
Sugars	0.03g	0%
Dietary Fiber	0.19g	2%
Protein	30.07g	140%
Iron	1.7mg	22%
Calcium	6.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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