Peppered Rib-Eye Roast

Gluten Free
Dairy Free
Health score
30%
Peppered Rib-Eye Roast
45 min.
12
438kcal

Suggestions


Indulge in the rich and savory flavors of our Peppered Rib-Eye Roast, a dish that promises to elevate any meal occasion. Perfectly suited for those seeking gluten-free and dairy-free options, this roast is not only delicious but also caters to a variety of dietary preferences. With a preparation time of just 45 minutes, you can impress your family and friends without spending all day in the kitchen.

This succulent rib-eye roast, seasoned with cracked pepper and a blend of aromatic spices, is marinated to perfection, allowing the flavors to penetrate deeply into the meat. The addition of red wine vinegar and soy sauce creates a delightful tang that balances the richness of the beef, making each bite a burst of flavor. Whether you're serving it for lunch, dinner, or a special occasion, this main course is sure to be the star of the table.

As the roast cooks, your kitchen will be filled with mouthwatering aromas that will have everyone eagerly anticipating the meal. The final touch is a smooth and savory gravy made from the pan drippings, ensuring that every slice of meat is accompanied by a luscious sauce. With 12 servings, this dish is perfect for gatherings, making it a go-to recipe for celebrations or family dinners. Treat yourself and your loved ones to a culinary experience that is both satisfying and memorable!

Ingredients

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

Nutrition Facts

Calories438kcal
Protein37.16%
Fat54.92%
Carbs7.92%

Properties

Glycemic Index
11.42
Glycemic Load
1.59
Inflammation Score
-4
Nutrition Score
23.971304178238%

Flavonoids

Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:438.24kcal
21.91%
Fat:27.1g
41.69%
Saturated Fat:12.03g
75.21%
Carbohydrates:8.79g
2.93%
Net Carbohydrates:5.96g
2.17%
Sugar:0.74g
0.82%
Cholesterol:115.29mg
38.43%
Sodium:1227.02mg
53.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:41.26g
82.52%
Manganese:1.38mg
69%
Selenium:46.99µg
67.13%
Zinc:9.93mg
66.21%
Vitamin B12:3.14µg
52.29%
Vitamin B3:10.23mg
51.16%
Vitamin B6:0.84mg
41.85%
Phosphorus:317.65mg
31.76%
Vitamin B2:0.51mg
29.74%
Iron:4.86mg
27.01%
Potassium:717.2mg
20.49%
Vitamin K:19.42µg
18.49%
Magnesium:66.45mg
16.61%
Copper:0.32mg
15.95%
Vitamin B1:0.19mg
12.77%
Fiber:2.83g
11.33%
Calcium:63.98mg
6.4%
Vitamin A:205.07IU
4.1%
Folate:11.24µg
2.81%
Vitamin B5:0.22mg
2.22%
Vitamin E:0.27mg
1.77%
Vitamin D:0.19µg
1.26%
Source:My Recipes