My Dad came up with this recipe years ago.  The original recipe had coriander in it, but none of us liked the "soapy" taste it seemed to give the meat.  So here's his rendition of the very best beef recipe I've had in my 58 years.  As Rib Roast is expensive right now, this is obviously something you do on special occasions only.  But we have found a really lean piece of 3-4" cut chuck or sirloin does pretty well here for everyday eats.

Charcoaled Peppered Rib Roast

Early in the day, take a 8-9 lb boneless rib roast (I cook a 4 lb. roast for  6 people 'cause I like some leftover for cold sandwiches the next day).  Pound freshly cracked black peppercorns all over the surface with the butt of your hand or a meat hammer if you have one.  This takes about 2 T. of pepper!.  I know this sounds like a lot, but it truly "makes" the dish.  We often do battle for who gets the end slices!  Set the meat in a large glass baking dish

Make a marinate of the following:

1 T. tomato paste

½ tsp. garlic powder

1 tsp. paprika

3/4 c. soy sauce

3/4 c. dry red wine (it's not bad using white if that's all you have on hand) 

Using a brush, drizzle this over the meat every hour or so.  Don't spoon or pour it over or you'll "wash" all the pepper off the surface!  Keep meat in refrigerator during the day and marinate at least 6-8 hrs. When ready to cook, lift the roast from the pan.  If you have one, put it on a BBQ rotisserie spit.  If not, you'll have to turn the meat several times during the cooking.  Place the meat at some distance from your hot coals or it will scorch on the surface.  You want to cook it pretty much the way you'd slow-cook a BBQ brisket.   An 8-9 lb. roast takes about 2 hours to cook for medium rare.  The 4 lb. size usually takes 30 minutes on a side for medium rare. 

This meat doesn't reheat well (tastes funny reheated, to me) but makes the best cold sandwiches!  We've also found it's not very good cooked in a conventional oven.  It really needs that charcoal flavor to be its flavor best.