Peppered Cowboy Ribsteak

We were in Sam’s Club last month and picked up what was labeled “Cowboy Ribsteak”.  What it was was a bone-in rib roast about 4″ thick.  Well, we bought one just so we could try my Dad’s favorite beef grilling marinade on it and WOW, was it ever good tonight.  My husband grilled it about 25 minutes on a side and it was medium-rare perfection!

This marinade recipe was truly my Dad’s pride and joy.  In his 83 years on this earth, he never found a marinade he liked better.  I confess I have not either.  It’s unique; it’s DELICIOUS!  You grilling fanatics MUST try this recipe sometime!  This recipe makes enough marinade for an 8 lb. boneless rib roast, but my “Cowboy Steak” was only 3.75 lb.  We pigged out and will still have enough for another meal and then some.  This meat isn’t as tasty reheated, so we may eat all that was leftover in cold sandwiches.

This would also be delicious for grilling a nice lean chuck or sirloin roast.   It is Atkins friendly (just not Induction friendly, because of the wine).  Leaving out the wine just isn’t an option for this recipe, so wait until the Atkins OWL (Ongoing Weight Loss) Phase 2 to enjoy this wonderful hunk of grilled melt-in-your-mouth beef.  I guarantee, this is so good you’ll be fighting over who gets the two end slices, just like at my house.  🙂

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MARINADE INGREDIENTS: (remember, it is not all consumed)

1/2 tsp. garlic powder

1 tsp. paprika

1/8 c. low-sodium soy sauce (1/4 c. if you can tolerate the sodium, I don’t though)

1/2 c. dry red wine (burgundy or claret work nicely but any dry red will do)

1 T. tomato paste

1½ T. coarse ground black pepper (or enough to entirely coat your meat thickly)

DIRECTIONS:  Pound the coarse ground black pepper over all surfaces of a nice rib roast or extra thick rib steak using the butt of your palm or the smooth side of a meat cleaver. Use less pepper if doing a smaller piece of meat. Place meat in glass dish. I drizzle marinate every half hour (as often as you can remember to stop and do it) most of a day (minimum 6 hours). Most efficient way to marinate without disturbing pepper coating is to use a basting brush. Do not touch the meat with your brush, or you’ll wipe all the pepper off! Hold it over the meat and let it drip off the brush. When surface is soaked, put in refrigerator to marinate between “bastings”.  I baste hourly until cooking time.

COOKING:  This recipe really is not good cooked inside in your oven. Not sure why, but trust me on this one, it just isn’t, so grill it for sure.  It seems the marriage of the marinade with charcoal smoke makes this recipe taste divine.

Prepare your charcoal fire and when ready, set the meat slightly off to the side (not directly over the coals).  You need to grill a 4# roast for about 1 hour 20 minutes for medium-rare (125º on your meat thermometer).  That’s about 40 minutes on each side total).  A rotary spit works best if you have one on your grill, otherwise, just turn the meat every 15 minutes or so.  Best if not cooked past medium to medium-rare stage.  I take mine off when my meat thermometer reads 125º degrees and set it on my cutting board for around 5-7 minutes to “rest” before slicing.  A piece of meat this large will continue to climb to around 130º while resting. That’s usually a nice pink medium-rare inside.

This recipe always gets the WOWS when I serve it.  Hope you folks will try it! I think you’ll find you won’t be sorry you did! The outside slices are so good we always fight over them at home.  🙂

NUTRITIONAL INFORMATION:

The marinade is discarded when you cook the meat.  No further basting should be done while cooking as there is now raw meat juice in the marinade.   Calculating how much marinade is consumed is difficult.  It would also be impossible for me to know how many servings you are able to get out of your roast.  So I’m providing the totals for the entire batch of marinade and you will have to see how much it makes and how much is left in the pan before discarding to determine roughly how much is staying on the meat and thus consumed by how many people you are serving.   Most of the sauce goes down the drain, to be perfectly honest, so you’re getting mostly sodium from the soy sauce and a few carbs from the wine and tomato paste that cling to the surface of the meat (a little more if you get the end slices).  The figures below DO NOT INCLUDE THE MEAT.

The entire batch of marinade has:

131 cals, 0.7g fat, 18g carbs, 4.6g fiber, 15.4 NET CARBS (entire batch), 5.5g protein, 1070 mg. sodium

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