Marinated Beef Rib Roast Recipe from LA Gourmet:
5-10 pound rib eye roast (with or without bones)
1/4 cup coarsely cracked black pepper (use a mortle and pestle)
1/2 teaspoon ground cardamon
1 cup soy sauce (I use low sodium Kikomans)
1/4 cup red wine vinegar
1 tablespoon tomato paste
1 teaspoon paprika
4 cloves garlic, minced (we like garlic so we use the entire head)
Place meat into a brining bag.
Grind up the peppercorns and then add the cardamon. Press this mixture firmly into the roast. It’s ok if it falls off but try to get it onto all the surfaces.
Add the rest of the marinade ingredients into the brining bag. Squish it all together and make sure the meat is submerged. Marinate for up to 3 days, turning once a day.
When you are ready to cook, bring meat to room temperature. Preheat oven to 450 degrees. Roast until meat thermometer reaches 140 degrees F. It will depend on how large the roast is and whether or not there are bones.
Here’s a chart: https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats
More of my Thanksgiving menu recipes and crafts to keep kids busy on Thanksgiving day here: https://www.pragmaticmom.com/2012/11/thanksgiving-recipes-crafts/
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