Peppered Rib-Eye Roast

Ingredients

• 1 tablespoon cornstarch 
• 2 cloves garlic minced
• 0.5 cup coarsely ground pepper 
• 1 teaspoon paprika 
• 0.8 cup red wine vinegar 
• 5 pound rib-eye roast boneless trimmed
• 0.1 teaspoon salt 
• 1 cup soya sauce 
• 2 tablespoons tomato paste 
• 1 tablespoon water cold

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• ziploc bags

Directions

1. Lightly press pepper on top and sides of roast.
2. Place roast in a heavy-duty, zip-top plastic bag or large shallow dish.
3. Combine soy sauce and next 4 ingredients; pour over roast. Seal or cover, and marinate in refrigerator 8 hours, turning occasionally.
4. Remove roast from marinade, discarding marinade.
5. Place roast, fat side up, on a rack in a shallow roasting pan; insert meat thermometer into thickest part of roast, making sure it does not touch fat.
6. Bake, uncovered, at 425 for 10 minutes. Reduce temperature to 325; bake 2 hours and 10 minutes or until thermometer registers 145 (medium-rare) or 160 (medium).
7. Remove roast to a serving platter; cover and keep warm.
8. Add enough water (about 3/4 cup) to pan drippings to make 1 1/2 cups; return to pan.
9. Combine cornstarch and 1 tablespoon water, stirring until smooth. Stir cornstarch mixture and salt into pan drippings. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened.
10. Serve roast with gravy.