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Peppered Rib Eye Roast
November 20, 2009

I first encountered this delicious roast at Charlie's Cafe Exceptionale in Minneapolis, and have made it several times, always with perfect results. It is best to have it large enough for leftovers, as it makes wonderful sandwiches later. I roast it in tightly wrapped foil, and when it is done I drain the excess marinade, thicken it, and have gravy.

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