Peppered Rib Eye of Beef

8 to 10 servings

5-pound rib eye of beef roast trimmed
1/2 cup whole black peppercorns, coarsely ground
1/2 teaspoon ground cardamom seed
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon garlic powder
1 cup soy sauce
3/4 cup red wine vinegar

1 cup water

Place beef in 9xl3-inch baking dish. Combine pepper and cardamom seed in small bowl. Firmly press pepper mixture into beef. Combine tomato paste, paprika and garlic powder in medium bowl. Stir in soy sauce and vinegar. Pour marinade over beef Cover and refrigerate at least 6 hours, or overnight, basting or turning occasionally.

Remove beef from refrigerator. Let stand in marinade at room temperature 1 hour. Preheat oven to 350 degrees. Remove beef from marinade and place in baking dish. Discard marinade. Cover baking dish tightly with heavy-duty foil. Roast to desired doneness, about 35 minutes per pound for medium-well.

Remove beef from baking pan. Degrease drippings. Combine 1 cup drippings with 1 cup water in small saucepan. Bring sauce to boil over mediurn-high heat. Transfer beef to platter. Slice and serve immediately, passing sauce separately.