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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Melody

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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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BunkyBoss

Cooking Level: Expert

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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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Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

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Reviewed: Dec. 22, 2008

This is the third Christmas in a row we have used this recipe for our Christmas prime rib. Everyone loves it!

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let_them_eat_cake

Home Town: Salem, Oregon, USA

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Reviewed: Dec. 17, 2008

this is the most flavorful recipe I have ever made for prime rib. To make it look even prettier ad add a bit of spice I add a few cloves. A perfect roast for any special occasion

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mjolong

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Reviewed: Sep. 2, 2008

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.

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AlisaHellman

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jan. 1, 2008

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

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Dana

Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada

Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

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Reviewed: Dec. 24, 2007

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!`

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michelle

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Reviewed: Dec. 22, 2007

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!!

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Beth

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Reviewed: Apr. 20, 2007

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!

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ramona620

Cooking Level: Intermediate

Home Town: Milton, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Jan. 17, 2007

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!

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Dec. 19, 2006

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!

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phoov23

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Reviewed: May 17, 2006

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.

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donnabean

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Apr. 17, 2006

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

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loritfoster1

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 30, 2006

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. =)

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Galadriel

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 17, 2006

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.

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HAIRCRAZY6979

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Carrollton, Texas, USA

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Reviewed: Jan. 12, 2006

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!

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Egulputt

Home Town: Corona, California, USA

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Reviewed: Dec. 30, 2005

This roast was a hit.

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DJJEROME

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Dec. 30, 2005

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

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Dec. 27, 2005

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.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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