Best 5 Roast Peppered Rib Eye Of Beef Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Roast peppered rib eye of beef is a classic dish that is both flavorful and impressive. The combination of tender, juicy beef and a flavorful peppercorn crust creates a meal that is sure to satisfy even the most discerning palate. Whether you are cooking for a special occasion or simply want to enjoy a delicious meal at home, roast peppered rib eye of beef is a great choice. With a little preparation and some simple steps, you can easily create this restaurant-quality dish in your own kitchen. So, gather your ingredients, preheat your oven, and get ready to indulge in a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPERED RIB ROAST



Peppered Rib Roast image

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

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 16-18 servings.

Number Of Ingredients 10

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

Steps:

  • Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; refrigerate overnight., 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 20 minutes before carving., 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.

Nutrition Facts :

ROAST PEPPERED RIB EYE OF BEEF



Roast Peppered Rib Eye of Beef image

This is my mother-in-law's famous Christmas roast. Since I have hosted Christmas the last several years, I have taken it on, and it truly is mouth watering. We have used eye of round instead of rib eye, but for Christmas '07 I dropped the cash for an 8 pound rib eye roast, and it was worth every penny! She got the recipe from Charlie's Cafe Exceptionale in Minneapolis.

Provided by Gatorbek

Categories     Roast Beef

Time P1DT2h

Yield 8 serving(s)

Number Of Ingredients 8

4 -6 lbs boneless rib-eye roast
1/2 cup black pepper, coarsley cracked
1/2 teaspoon ground cardamom
1 tablespoon tomato paste
1/2 teaspoon garlic powder
1 teaspoon paprika
1 cup soy sauce
3/4 cup red wine vinegar

Steps:

  • Trim fat from roast.
  • Combine pepper and cardamom.
  • Rub all over beef and press in with heel of hand.
  • Prepare marinade.
  • Combine tomato paste, garlic powder, and paprika.
  • Slowly add soy sauce, blending well.
  • Slowly add vinegar.
  • Place roast in large plastic zipper bag or oven bag.
  • Pour marinade into bag and seal closed.
  • Refrigerate at least 24 hours, turning occasionally.
  • Remove meat from marinade and let stand at room temperature about 2 hours.
  • Preheat oven to 300°F.
  • Wrap tightly in foil or use an oven bag.
  • Place in shallow pan and roast for 1 to 1 1/2 hours for medium rare. After 1 hour, begin testing with a meat thermometer inserted to the center of the roast. Remove when thermometer reads 120. Do not over cook! Roast will continue to cook while standing, and the end pieces will be more done than the center. Reserve about 1 cup of marinade for au jus.
  • Remove meat from bag and let rest covered with foil about 15 to 20 minutes before carving. Reserve drippings.
  • Meanwhile, prepare au jus:.
  • Strain drippings and skim off fat.
  • Bring 1 cup of drippings, 1 cup of water, and 1/2 to 1 cup of marinade to a boil. Reduce to desired strength.
  • Carve roast and serve au jus.

EASY RIB EYE ROAST



Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

PEPPERED RIB EYE ROAST



Peppered Rib Eye Roast image

Roast recipes are a fuss-free entree to serve when entertaining. After marinating the meat overnight, simply pop in the oven and bake for a couple of hours. It turns out terrific every time.

Provided by Allrecipes Member

Time 2h15m

Yield 24

Number Of Ingredients 8

⅓ cup coarsley ground pepper
1 teaspoon ground cardamom
2 (5 pound) boneless rib-eye roasts
2 cups soy sauce
1 ½ cups cider vinegar
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons paprika

Steps:

  • Combine the pepper and cardamom; rub over roasts. Place each in a shallow baking dish. In a bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour over the roasts; turn several times. Cover and refrigerate overnight.
  • Place each roast in a roasting pan. Bake, uncovered, at 350 degrees F for 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Nutrition Facts : Calories 584 calories, Carbohydrate 3.3 g, Cholesterol 132.3 mg, Fat 47.6 g, Fiber 0.7 g, Protein 33.4 g, SaturatedFat 19.5 g, Sodium 1315 mg, Sugar 0.7 g

PEPPERY ROAST BEEF



Peppery Roast Beef image

With its spicy coating and creamy horseradish sauce, this tender roast is sure to be the star of any meal, whether it's a sit-down dinner or serve-yourself potluck.-Maureen Brand, Somers, Iowa

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 12 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon seasoned pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 boneless beef eye round or top round roast (4 to 5 pounds)
HORSERADISH SAUCE:
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons milk
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

Nutrition Facts : Calories 228 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 211mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.

Tips:

  • Use a good quality rib eye steak for the best results.
  • Roast the steak in a hot oven to get a nice crust.
  • Use a meat thermometer to ensure that the steak is cooked to your desired doneness.
  • Let the steak rest for a few minutes before slicing to allow the juices to redistribute.
  • Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Roast peppered rib eye of beef is a classic dish that is perfect for a special occasion or a weeknight meal. The steak is tender and juicy, and the peppercorn crust adds a delicious flavor. This dish is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #beef     #1-day-or-more     #holiday-event     #christmas     #meat     #roast-beef

Related Topics