5 Star Boneless Ribeye Roast
Boneless Ribeye Roast  |  12 to 15 Servings

5 Star Boneless Ribeye Roast with Warm Potato and Asparagus Medley

Ingredients

  • 1 5 Star boneless ribeye roast
  • 2 cups light soy sauce
  • 1-1/2 cups cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika (sweet, hot or smoked)
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh cracked black pepper
  • 1/4 cup canola oil
  • Warm Potato and Asparagus Medley:
  • 2lbs. baby Yukon Gold potatoes, cut in half
  • 2lbs. large asparagus, ends trimmed, cut into 1 inch pieces
  • 1/3 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 small red onion, split in half and thinly sliced
  • 1 clove garlic mashed or pressed
  • 3 tablespoons fresh herbs, chopped (parsley, thyme, and/or chives)
  • coarse salt and fresh cracked pepper to taste
  • Grated Parmesan or Asiago Cheese (optional)

Instructions

  1. Combine soy sauce, vinegar, tomato paste, garlic powder, paprika, and brown sugar. Place roast in a large plastic bag or bowl and pour over marinade. Seal bag or cover bowl with plastic wrap. Refrigerate at least 8 hours or overnight, turning once or twice.
  2. Preheat oven to 350°F. Remove roast from refrigerator approximately 45 minutes before cooking. Remove beef from marinade. Discard marinade. Brush roast with oil and season with the cracked pepper.
  3. Place roast in shallow roasting pan, fat side up, and roast for approximately 2 hours or until meat reaches desired doneness. 120-125°F for rare; 125-130°F for medium-rare; or 130-135°F for medium. Remove from oven, tent loosely with foil and let rest 15-20 minutes before slicing and serving.
Warm Potato and Asparagus Medley
  1. Place the potatoes in a pot. Cover with cold water and salt to taste. Bring to a simmer and cook until tender.
  2. In a separate pot of boiling salted water, blanch the asparagus for about 1 minute until crisp-tender. Refresh under cold water and leave to drain.
  3. Transfer potatoes into a mixing bowl while still hot and drizzle with the red wine vinegar. Stir well and add all remaining ingredients mixing gently.
  4. Add fresh grated Parmesan or Asiago cheese over the salad if desired. “