Peppered Ribeye Roast

• 1/3 to 1/2 cup coarsely ground pepper
• 1 teaspoon ground cardamom
• 2 beef ribeye roasts (5 to 6 pounds each)
• 2 cups soy sauce
• 1-1/2 cups cider vinegar
• 2 tablespoons tomato paste
• 2 teaspoons garlic powder
• 2 teaspoons paprika

1. Combine the pepper and cardamom; rub over roasts. In a large bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika. Pour half into each of two large resealable plastic bags; place each roast in one of the bags. Seal bags and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Place each roast in a roasting pan. Bake, uncovered, at 350u0b0 for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).

ground pepper, ground cardamom, beef ribeye roasts, soy sauce, cider vinegar, tomato paste, garlic, paprika

Taken from www.tasteofhome.com/recipes/peppered-ribeye-roast/ (may not work)