Peppered Rib Roast

• 1/4 cup coarsely ground pepper
• 1/2 teaspoon ground cardamom
• 1 beef ribeye roast (5 to 6 pounds)
• 1 cup soy sauce
• 3/4 cup red wine vinegar
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1-1/2 teaspoons cornstarch
• 1/4 cup cold water

1. Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; refrigerate overnight.
2. Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350u0b0 for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 20 minutes before carving.
3. Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

ground pepper, ground cardamom, beef ribeye roast, soy sauce, red wine vinegar, tomato paste, paprika, garlic, cornstarch, cold water

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