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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices. -Mary Welch, Sturgeon Bay, Wisconsin Ingredients:
1/4 cup coarsely ground pepper |
1/2 teaspoon ground cardamom |
1 beef ribeye roast (5 to 6 pounds) |
1 cup soy sauce |
3/4 cup red wine vinegar |
1 tablespoon tomato paste |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
1-1/2 teaspoons cornstarch |
1/4 cup cold water |
Directions:
1. Combine the pepper and cardamom; rub over roast. In a large resealable plastic bag, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 20 minutes before carving.
3. Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 16-18 servings.
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