Prime Rib Roast

Prime Rib Roast

59
William Anatooskin 10

"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

4 h 15 m servings 630 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 630 kcal
  • 31%
  • Fat:
  • 50.9 g
  • 78%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

59
  1. 73 Ratings

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Most helpful positive review

I served this for Christmas Eve dinner. I didn't have any fresh ginger, so I used a tsp. ground ginger. It turned out wonderful. I poured the pan drippings through a metal sieve to remove the...

Most helpful critical review

Made this for Christmas dinner. It was the only disappointment of the evening. I believe this could be very good if used on a less-expensive cut of meat. As it was, not enough of the original...

Made this for Christmas dinner. It was the only disappointment of the evening. I believe this could be very good if used on a less-expensive cut of meat. As it was, not enough of the original...

I served this for Christmas Eve dinner. I didn't have any fresh ginger, so I used a tsp. ground ginger. It turned out wonderful. I poured the pan drippings through a metal sieve to remove the...

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 th...

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 ...

The amount of liquid this recipe adds to the baking pan was not enough in my oven. It began to burn before the roast was done. I suggested adding all of the marinade and a half of cup of water...

I prepared this recipe for my parents on Thanksgiving and was very impressed with the outcome. This was the first time I was responsible for our Holiday Dinner, and I was somewhat nervous about...

This is a fabulous recipe and the marinade that cooks with the roast makes for outstanding gravy. I wanted something a little different for a prime rib special dinner and this one got raves from...

I made this for Christmas dinner, doubling the recipe and cooking it to 150 degrees for medium. It got rave reviews, then we made French Dip sandwiches the next day with the leftovers. It was de...

What a bizarre combination for a marinade. I have served it for the past two x-mas dinners. Absolutely excellent.