Ingredients
6 lb   Boneless beef rib eye roast
1/3-1/2 cup  Cracked pepper
1/3 tsp   Ground cardamom
1 cup   Soy sauce
3/4 cup   Red Wine Vinegar
1 tbsp   Tomato paste
1 tsp   Paprika
1/2 tsp   Garlic powder
Apricot halves, optional
Hot pepper jelly, optional
Parsley sprigs, fresh, optional

Preparation
Trim excess fat from roast. Combine pepper and cardamom; pat onto roast. Combine soy sauce, Red Wine Vinegar, tomato paste, Paprika, and Garlic powder and pour over roast. Cover and marinate overnight in refrigerator, turning occasionally. Remove roast from marinade; discard marinade. Wrap roast in foil and place in shallow baking pan. Insert meat thermometer, making an opening so that thermometer does not touch foil. Bake at 325°F for 2 hours or until thermometer register 140°F for rare or 160°F for medium.

Setting
Serve and garnish with apricot halves, hot pepper jelly, and parsley if desired.

Specialty Ingredients
#20090   Red Wine Vinegar