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)