Reviewed: Apr. 18, 2012

I'm with the reviewer who said the marinade was too strong. It took away from the natural flavor of the roast. Wouldn't make it again.

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Reviewer:

barbara

Reviewed: Mar. 4, 2012

Used this for my Christmas roast and it was wonderful!

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Reviewer:

Becky!

Reviewed: Dec. 30, 2011

I have made this twice...once with an expensive cut of prime rib, and another with a cheap one. Either way it was really good. With the more expensive cut, my sister (who is a connoisseur of prime rib) said this was "restaurant quality". Even the cheaper cut got a "pretty good" from my brother, who hates everything. The marinade is amazing. I added water and flour to the pan afterwards and made gravy out of it...that was the best part. Especially if the cut isn't that great, it is nice dipping sauce. Fantastic!

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Reviewer:

KTom

Reviewed: Jul. 5, 2010

I didnt think you could make prime rib any better but this recipe makes it sooo tender

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10 users found this review helpful

Reviewer:

dawn

Reviewed: Apr. 13, 2010

the sauce was really good......

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Reviewer:

Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

Reviewed: Dec. 29, 2009

I've used this recipe about 10 times over the years with amazing results each time. I won't cook one any other way.

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Reviewer:

mwhamiltonut

Reviewed: Jan. 14, 2009

Huge hit at the party! I cooked it exactly to recipe specifications with the small exception of using peach/mango preserves because I am not a huge fan of orange marmelade. This recipe is so simple and you couldn't ask for a juicier roast!

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Reviewer:

Melody

Reviewed: Jan. 1, 2009

I made this recipe for New Years Eve dinner and what a way to close out a year! This was by far the most delicious piece of meat I've had! I marinated it over night and though I didn't have fresh ginger I added dry and it tasted awesome. My family loved it too. Moist, tasty and easy!

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Reviewer:

BunkyBoss

Cooking Level: Expert

Reviewed: Dec. 25, 2008

I followed the recipe to the last letter. But I also tripled the marinade put my 14lb. rib roast in two 13 gallon trash bags, poured the marinade into the bag, tied bag and put in my extra fridge. I marinaded it for two days. used all of the marinade in my roasting pan so that it doesn't evaporate to fast. The end result was magnificent!Thank you for a superb recipe. My whole family loved it.

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11 users found this review helpful