Good enough. I needed to cook mine longer than what it said. It ended up cooking for an additional 30 minutes at 325 and then 30 more at 350. But it was still pretty rare and I was going for Medium Rare.

This marinade was really easy to prepare and delicious! Everyone loved it!

Cooked for christmas and it was a hit. I did add a little rosemary and I used orange juice consentrate also cut the ginger down. My husband said it was the best I ever made!`

Having never made any kind of prime rib before, I was terrified when I first tried this recipe--for Christmas dinner. My entire family literally went ape over it. I have made it a few times since, and each time have had people falling all over themselves over it. If you make this in a large roasting pan, so the marinade is shallow in the pan, it will cook down to almost nothing, and can be made into a gravy so good it should be its own food group. Cook with confidence--this recipe's a sure thing. Enjoy!!

This recipe is wonderful. I prepared the prime rib roast in the morning and the marinade worked all day. After soaking several hours we put it on the rotisserie in the BBQ and it turned out beautifully. We enjoyed it with roasted garlic baby potatoes and blanched green beans. A delicious meal, a wonderful recipe. Thanks!

I made this for Christmas dinner and it was so good! It took an extra hour to get it to medium rare and the roast was only a 5 pounder, but it may have been my oven. Everyone loved it, my 7 year old son ate as much as his dad and my 2 1/2 year old daughter (who is VERY picky) ate more than I did! Will definately make it again for a special treat!

I made this last Christmas and even an avowed ginger hater loved it! I'm making it, again, this year, and sharing the recipe with a friend! BTW...I was not looking for one ingredient to "stand out." The idea is to create a marinade to enhance the meat, not highlight the marinade!

This was okay. Not one taste jumped out at me. Kind of bland. I marinated a sirloin tip for 8 hours and cooked it on a gas grill to med. rare. It was okay as a tenderizer.

Very good and easy. Everyone loved it! I will use it again and again.

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. =)

I goofed when I made this recipe. I forgot to prick the roast and put to much hot sauce in so it came out with a wierd taste but it was my fault. I will definealty try again.

WOW!!! 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 this for our Christmas Day meal! I convection roasted this on 375 degrees. Everyone loved it! Thank you for sharing.

This roast was a hit.

This was very tasty and easy but it did take my oven well over 2 hours to get to even the medium rare stage. My family loved it for Christmas dinner-we just ate later than planned.

Even though this roast was delicious, it wasn't very flavorful. My marinate burned in the pan. I would suggest adding a lot more liquid as the sugars in the marinate tend to burn the juices. The meat tasted good but the flavors were not intense. I will make it again except next time I will add more liquid during cooking. The cooking times are not very exact. I had to cook mine a lot longer (I only had a 5 lb. roast), so the meat was a little dry. It will still make fabulous leftovers for sandwiches.