This very flavorful roast is appropriate for any special occasion. The marinade in this recipe tenderizes the roast and the leftovers make fantastic sandwiches.

Gallery

Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
2 hrs
total:
4 hrs 15 mins
Servings:
12
Yield:
10 to 12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

630 calories; protein 30.1g 60% DV; carbohydrates 9.9g 3% DV; fat 50.9g 78% DV; cholesterol 112.6mg 38% DV; sodium 319.7mg 13% DV. Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2004
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 marmalade (and other) chunks then mixed it with a package of instant gravy mix and the gravy was incredible too. My husband said this was the best prime rib he has ever tasted! My in-laws really seemed to enjoy it. My son who was tired and cranky that evening refused to eat everything else on his plate but he ate all his meat!! I have never made roast beef before but this recipe was really easy and very very good. Read More
(84)

Most helpful critical review

Rating: 3 stars
12/13/2003
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 meat flavors came through; the marinade was too strong. Read More
(105)
131 Ratings
  • 5 star values: 93
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
12/13/2003
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 meat flavors came through; the marinade was too strong. Read More
(105)
Rating: 5 stars
01/04/2004
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 marmalade (and other) chunks then mixed it with a package of instant gravy mix and the gravy was incredible too. My husband said this was the best prime rib he has ever tasted! My in-laws really seemed to enjoy it. My son who was tired and cranky that evening refused to eat everything else on his plate but he ate all his meat!! I have never made roast beef before but this recipe was really easy and very very good. Read More
(84)
Rating: 5 stars
12/19/2003
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. Read More
(76)
Advertisement
Rating: 5 stars
01/12/2006
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 this roast tasted. My Dad would of been so proud of me..:) Thanks! Read More
(54)
Rating: 4 stars
02/11/2004
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. Read More
(52)
Rating: 5 stars
03/30/2006
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 roast recipe is FANTASTIC! Even my 2 year old annihilated it. I added some halved new red potatoes and thick sliced carrots the last half hour sprinkled with a little rosemary. I was hoping for next day lunch leftovers but there weren't any. DEFINATELY making this part of our monthly menu. =) Read More
(40)
Advertisement
Rating: 5 stars
12/12/2006
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! Read More
(37)
Rating: 5 stars
12/31/2004
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 to the pan. Read More
(34)
Rating: 5 stars
12/24/2003
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 the results. This turned out great! The only change I would recommend is either lessen the amount of time in the oven OR lower the over temperature. I was hoping for MedRare but got Med-MedWell. Read More
(30)