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Peppered Rib Eye Roast
December 27, 2010

I made this for Christmas dinner. I was a little hesitant at first to serve it to my guests since I hadn't tried to recipe prior to, but I'm so glad I did. I followed the recipe exactly. Marinaded it over night and let it sit out at room temp for two hours prior to cooking it. I then seared both sides of the roast and then put it in a dutch oven (casserole pot) and poured some of the left over marinade into it before covering. Two hours is a long time, depending on how you like your meat, so like all the prior reviews, a thermometer is a must. Once done to my liking, I let it sit for 20 minutes before serving. The meat was just falling apart. I'm my biggest critic when it comes to cooking, so when I noticed I kept coming back for more helpings of the roast, I knew it was that good, plus everyone else loved it as well :) Awesome recipe, definitely will make this one again!

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