Prime Rib Roast Recipe -
Prime Rib Roast Recipe
  • READY IN 4+ hrs

Prime Rib Roast

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 (8 pound) roast Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    4 hrs 15 mins


  1. Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
  4. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2003

This is an excellent recipe! I was a bit afraid of ruining an expensive cut of meat. Not a chance--everyone loved it. It was still rare at 2 hours, so gave it another 1/2 hour--tender, juicy and still some rare for those that like rare and medium to medium well for others. We will be having this one again! Thanks so much.

Most Helpful Critical Review
Dec 25, 2007

I'm don't seem to be a good run lately in terms of not liking recipes that others have rated highly. I had high hopes for this based on all the positive reviews. I made this tonight but my family and I thought that this marinade just didn't at all compliment the flavour of the beef. It was Ok but not great. I doubt we'll be having this again.


51 Ratings

Feb 11, 2004

This recipe would be better on a pork tenderloin. If you are looking for a traditional prime recipe, than this is not the one for you. It did make the best sandwiches the next day.

Dec 12, 2006

This was delicious! We made it for Thanksgiving and it was so tender. My husband thought there was too much garlic, but I couldn't disagree more! We used this recipe for a little over 3 lb piece of prime rib and I have one word for it.....YUM!

Nov 16, 2004

This turned out very good. Couldn't taste the marinade alot, and definetly coat your pan with tin foil because it made a mess in the pan. Had to cook about 30 minutes longer till it was 145 degrees. That made it a nice medium after letting it sit 30 minutes

Dec 23, 2004

This is now my Christmas staple! People remember the wonderful tenderness and aroma of this meal, and it's so easy. (I highly recommend choosing Guinness.) The only changes I make to this recipe is using a nice sweet hot mustard instead of the mustard powdr and hot pepper sauce. The taste is a bit smoother.

Jun 20, 2003

Excellent! I started with 4 for dinner and ended up with 8. Everyone who smelled it cooking asked to stay. It melts in your mouth. the key is a good cut of meat.

Jan 24, 2008

Great way to prepare prime rib. I followed recipe exactly. It got rave revues!


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