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Prime Rib Roast

SUBMITTED BY: William Anatooskin PHOTO BY: Anais

"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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Read Reviews (35)

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PREP TIME	15 Min
COOK TIME	2 Hrs
READY IN	4 Hrs 15 Min
Original recipe yield 1 (8 pound) roast

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
ground black pepper to taste

What to Drink?
	Merlot

DIRECTIONS

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.
Preheat oven to 400 degrees F (200 degrees C).
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.
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.

FOOTNOTE

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.

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REVIEWS

Reviewed on dec. 19, 2003 by GAYLAF

This is an excellent recipe! I was a bit afraid of ruining an expensive cut of meat. Not a... MORE

Reviewed on feb. 11, 2004 by TEDDI67

This recipe would be better on a pork tenderloin. If you are looking for a traditional prime... MORE

Reviewed on dec. 12, 2006 by KITTEN67

This was delicious! We made it for Thanksgiving and it was so tender. My husband thought... MORE

Reviewed on nov. 16, 2004 by DIVALEXUS2002

This turned out very good. Couldn't taste the marinade alot, and definetly coat your pan with... MORE

Reviewed on jun. 20, 2003 by BOUNTIFOOLE

Excellent! I started with 4 for dinner and ended up with 8. Everyone who smelled it cooking... MORE

Reviewed on dec. 23, 2004 by MYRALFC

This is now my Christmas staple! People remember the wonderful tenderness and aroma of this... MORE

Reviewed on jun. 20, 2003 by CJDMOM

I've had a lot of prime rib, but this is the best! And he's right, the sandwiches are out of... MORE

Reviewed on dec. 19, 2002 by SANDMANN

Great, can not say enough good things about it. But be careful of your choice of meat as this... MORE

Reviewed on jan. 3, 2006 by Borboleta7

I made it for thanksgiving and it was sooooooo delicious!!! MORE

Reviewed on jan. 24, 2008 by GRINGORN

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

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