1 (6 lb.) boneless beef rib-eye roast
1/3 to 1/2 c. coarse or cracked pepper
1/2 tsp. ground cardamom
1 c. soy sauce
3/4 c. red wine vinegar
1 tbsp. tomato paste
1 tsp. paprika
1/2 tsp. garlic powder
Apricot halves (optional)
Hot pepper jelly (optional)
Fresh parsley sprigs (optional)

Trim excess fat from roast. Combine pepper and cardamom; put onto roast.

Combine next 5 ingredients; pour over roast. Cover; marinate overnight in refrigerator, turning occasionally.

Remove roast from marinade; discard marinade. Wrap roast in foil, and place in a shallow baking pan. Insert meat thermometer, making an opening so that thermometer does not touch foil. Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium). Garnish with apricot halves, hot pepper jelly, and parsley, if desired. Yield: 16 to 18 servings.