Spicy Rib-Eye

Secret Ingredient
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Red Chile Pepper Jelly (Medium)

The medium heat is obtained by using just the right combination of red pimento peppers and red chile peppers that enhances any meat, poultry, or pork dish. It is also superb as a dip with cream cheese.

Recipe

SPICY RIB-EYE BEEF

  • 1 (6 lb.) boneless beef rib-eye roast
  • 1/3 to 1/2 c. coarse or cracked pepper
  • 1/2 tsp. ground cardamom
  • 1 cup soy sauce
  • 3/4 cup red wine vinegar
  • 1 tbsp. tomato paste
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • Red Chile Pepper Jelly
  • Apricot halves (optional)
  • Fresh parsley sprigs (optional)

Trim excess fat from roast. Combine pepper and cardamom; put onto roast.

Combine next 5 ingredients; pour over roast. Cover; marinate overnight in refrigerator, turning occasionally.

Remove roast from marinade; discard marinade. Wrap roast in foil, and place in a shallow baking pan. Insert meat thermometer, making an opening so that thermometer does not touch foil. Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium). Garnish with apricot halves, Red Chile Pepper Jelly, and parsley. Yield: 16 to 18 servings. (Based on recipe from COOKS.COM)

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