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My review
Prime Rib Roast
William Anatooskin
"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 calsOriginal recipe yields 12 servings (10 to 12 servings)
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Directions
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- 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.
Nutrition Facts
Per Serving: 630 calories; 50.9 g fat; 9.9 g carbohydrates; 30.1 g protein; 113 mg cholesterol; 320 mg sodium. Full nutrition
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Reviews
Read all reviews 100126 Ratings
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Most helpful positive review
12/31/2000
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
12/31/2000
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...
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12/31/2000
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...
12/31/2000
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...
12/1/2002
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 ...
1/12/2006
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 th...
3/29/2002
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.
3/30/2006
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 ...
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 pi...
12/30/2004
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...