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1/4 c. coarsely ground pepper
1/2 t. ground cardamom
1 boneless beef rib eye roast
(5 to 6 pounds)
1 cup soy sauce
3/4 c. red wine vinegar(I use cider vinegar)
1 T. tomato paste
1 t. paprika
1/2 t. garlic powder
1-1/2 t. xanthum gum for thickner
1/4 cold water
How To Prepare:
Combine the pepper and cardamom; rub over roast. In a gallon size resealable bag, combine the soy sauce, vinegar, tomato paste, paprika, and garlic powder;add the roast. Seal bag and shake/turn to coat; refrigerate overnight.
Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350 degrees for 2hours and 45 mins. Let stand for 20 mins before carving.
Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan. (You may or may not want to skin the fat.) Combine xanthum gum and cold water until smoothe( you may have to use your fingers to get the lumps out) gradually stir into the drippings. Bring to a boil; cook and stir for 2 mins. or until thickened. Serve with the roast.