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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."
RECIPE RATING:
Read Reviews
(35)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
2 Hrs
READY IN
4 Hrs 15 Min
Original recipe yield 1 (8 pound) roast
SERVINGS
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Servings
US
METRIC
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
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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
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GAYLAF
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.
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41 users found this review helpful
This is an excellent recipe! I was a bit afraid of ruining an expensive cut of meat. Not a...
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Reviewed on feb. 11, 2004 by
TEDDI67
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TEDDI67
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.
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18 users found this review helpful
This recipe would be better on a pork tenderloin. If you are looking for a traditional prime...
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Reviewed on dec. 12, 2006 by KITTEN67
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KITTEN67
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!
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12 users found this review helpful
This was delicious! We made it for Thanksgiving and it was so tender. My husband thought...
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Reviewed on nov. 16, 2004 by DIVALEXUS2002
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DIVALEXUS2002
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
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12 users found this review helpful
This turned out very good. Couldn't taste the marinade alot, and definetly coat your pan with...
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Reviewed on jun. 20, 2003 by BOUNTIFOOLE
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BOUNTIFOOLE
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.
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10 users found this review helpful
Excellent! I started with 4 for dinner and ended up with 8. Everyone who smelled it cooking...
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Reviewed on dec. 23, 2004 by MYRALFC
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MYRALFC
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.
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9 users found this review helpful
This is now my Christmas staple! People remember the wonderful tenderness and aroma of this...
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Reviewed on jun. 20, 2003 by CJDMOM
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CJDMOM
jun. 20, 2003
I've had a lot of prime rib, but this is the best! And he's right, the sandwiches are out of this world! My husband has requested this several times since last Christmas.
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7 users found this review helpful
I've had a lot of prime rib, but this is the best! And he's right, the sandwiches are out of...
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Reviewed on dec. 19, 2002 by SANDMANN
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SANDMANN
dec. 19, 2002
Great, can not say enough good things about it. But be careful of your choice of meat as this can break a good recipe.
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7 users found this review helpful
Great, can not say enough good things about it. But be careful of your choice of meat as this...
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Reviewed on jan. 3, 2006 by Borboleta7
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Borboleta7
jan. 3, 2006
I made it for thanksgiving and it was sooooooo delicious!!!
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6 users found this review helpful
I made it for thanksgiving and it was sooooooo delicious!!!
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Reviewed on jan. 24, 2008 by GRINGORN
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GRINGORN
jan. 24, 2008
Great way to prepare prime rib. I followed recipe exactly. It got rave revues!
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4 users found this review helpful
Great way to prepare prime rib. I followed recipe exactly. It got rave revues!
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