Recipe by William Anatooskin
"This very flavorful roast is appropriate for any special occasion. The marinade in this recipe tenderizes the roast and the leftovers make fantastic sandwiches."
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grated fresh ginger root
hot pepper sauce
1 (8 pound)
prime rib roast
freshly ground black pepper
I served this for Christmas Eve dinner. I didn't have any fresh ginger, so I used a tsp. ground ginger. It turned out wonderful. I poured the pan drippings through a metal sieve to remove the marmalade (and other) chunks, then mixed it with a package of instant gravy mix and the gravy was incredible too. My husband said this was the best prime rib he has ever tasted! My in-laws really seemed to enjoy it. My son, who was tired and cranky that evening, refused to eat everything else on his plate, but he ate all his meat!! I have never made roast beef before, but this recipe was really easy and very, very good.
Made this for Christmas dinner. It was the only disappointment of the evening. I believe this could be very good if used on a less-expensive cut of meat. As it was, not enough of the original meat flavors came through; the marinade was too strong.
Having lost my Father this past July, I knew it would be my job to take on the Christmas dinner. I found this recipe and the rest is history. All 23 people were amazed at how wonderful this roast tasted. My Dad would of been so proud of me..:) Thanks!
I made a couple small changes to this recipe, just due to what I had at home. Frozen OJ concentrate instead of marmalade, chili oil instead of pepper sauce, and white wine instead of beer. This roast recipe is FANTASTIC! Even my 2 year old annihilated it. I added some halved new red potatoes and thick sliced carrots the last half hour, sprinkled with a little rosemary. I was hoping for next day lunch leftovers, but there weren't any. DEFINATELY making this part of our monthly menu. =)
The amount of liquid this recipe adds to the baking pan was not enough in my oven. It began to burn before the roast was done. I suggested adding all of the marinade and a half of cup of water to the pan.
I prepared this recipe for my parents on Thanksgiving and was very impressed with the outcome. This was the first time I was responsible for our Holiday Dinner, and I was somewhat nervous about the results. This turned out great! ***The only change I would recommend is either lessen the amount of time in the oven OR lower the over temperature.*** I was hoping for MedRare, but got Med-MedWell.
This is a fabulous recipe and the marinade that cooks with the roast makes for outstanding gravy. I wanted something a little different for a prime rib special dinner and this one got raves from kids and adults alike! Definitely will do again.
I made this for Christmas dinner, doubling the recipe and cooking it to 150 degrees for medium. It got rave reviews, then we made French Dip sandwiches the next day with the leftovers. It was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Prime Rib Roast
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 458
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