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.
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.
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.
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!
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.
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. =)
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!
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.
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.
