Prime Rib Roast

Prime Rib Roast

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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4 h 15 m servings
Serving size has been adjusted!

Original recipe yields 16 servings


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  • Prep

  • Cook

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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.


  • 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.


  1. 51 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 famil...

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 ...

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.

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 pi...

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 de...

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 r...

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.

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

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

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