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Black Pepper-Crusted Roast Beef

Source: Food & Wine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours 50 Minutes
  Serves 6
Investment banker Wilder Fulford has made his signature roast with a variety of rich, meaty cuts, including loin, prime rib and top round roast; all can stand up to the intensely seasoned crust.
RECIPE INGREDIENTS
6 garlic cloves, 4 minced and 2 thinly sliced
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1 teaspoon finely chopped rosemary
3 1/2  pound boneless rib-eye beef roast
DIRECTIONS
In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make fifteen 1-inch-deep cuts in the top and bottom of the roast and insert a thin slice of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.


Preheat the oven to 500 degrees F.

Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 350 degrees F and cook the roast for about 1 1/4 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees F for medium-rare.


Transfer the roast to a carving board and let rest, uncovered, for 10 minutes. Carve the roast into 1/2-inch-thick slices.


WINE RECOMMENDATION:
Peppery, garlicky and meaty, this dish requires a similarly meaty California Syrah with some spice of its own, such as the 1997 Qup or the 1995 Preston Vineyard Select.


SERVE WITH:
Roasted shallots and mixed baby vegetables, such as potatoes, beets and carrots.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Regal Roast Beef
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 775
Fat. Total: 63g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 1861mg
% Cal. from Fat: 73%
Cholesterol: 180mg
Protein: 47g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Nowell, CO Reviewed: 03/20/2008
this is one of the best recipes i have found on this site... do it right - don't over cook it and it's wonderful... we never have anything left afterwards - even the kids (5&3) get in on the action...
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