Preparation begins the day before by marinating this boneless cut of beef for a minimum of 8 hours. Although time is a factor here, this is a fairly simple roast to prepare that definitely rates as company fare.

Another delicious recipe from our Family-Favorite Recipes Collection.

Peppered Rib-Eye Roast

1/2 cup coarsely cracked black peppercorns

1 (6 pound) boneless rib-eye roast, trimmed

1 cup soy sauce

3/4 cup red wine vinegar

1 tablespoon tomato paste

1 teaspoon paprika

1/2 teaspoon garlic powder

1 tablespoon cornstarch

2 tablespoons water

1. Lightly press cracked pepper on all sides of the roast. Place in a large shallow dish.
2. Combine soy sauce and next 4 ingredients; pour over roast. Cover and marinate in refrigerator for 8 hours or overnight, turning occasionally.
3. Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan; insert meat thermometer into thickest part of roast, making sure it does not touch fat.
4. Bake at 325°F (160°C) for 2 1/2 hours or until thermometer registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or 160°F (70°C) for medium.
5. Remove roast to a serving platter, reserving drippings. Set roast aside, and keep warm.
6. Add enough water to reserved dripping to make 1 1/2 cups; return to pan. Combine cornstarch and 2 tablespoons water, stirring until smooth. Add cornstarch mixture to pan; cook, stirring constantly, until mixture is smooth and slightly thickened. Serve roast with the sauce.

Makes 12 servings.

Nutritional Information Per Serving: 323.1 calories; 32% calories from fat; 11.2g total fat; 122.5mg cholesterol; 199.6mg sodium; 918.9mg potassium; 3.0g carbohydrates; 0.9g fiber; 0.1g sugar; 2.1g net carbs; 49.8g protein.

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