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Peppered Rib Eye Roast
September 15, 2010

I made this twice. The first time, I made it exactly as shown which is a 4 star. The second time I did it, I made some changes...not. I only use 1 5lb roast. I use 3tbsp peppercorn, fresh slices of ginger, and a few garlic clove and pound it on the motar until it was all crushed and mixed together. I rubbed that all over the roast and 1/4 the rest of the recipe (I didnt want to waste soy sauce and cider vinegar). I put it in a glass bowl in the fridge overnight, and flipped it to the other side in the morning. Brought it out for an hour before putting it in the oven. Baked it in the oven @350 for 1.5 hours using a thermometer. Took it out of the oven and let it sit for 20mins. End result...5+++ stars. I was having an OMG moment!!

  1. 31 Ratings

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