Prime Rib Roast

Prime Rib Roast

59 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    4 h 15 m
William Anatooskin
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 to 12 servings

Directions

  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.

Share It

Reviews (59)

Rate This Recipe
KENSOFT
102

KENSOFT

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.

MARYRETTIG
79

MARYRETTIG

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.

Egulputt
52

Egulputt

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!

More Reviews

Similar Recipes

Kosher Salt Encrusted Prime Rib Roast
(290)

Kosher Salt Encrusted Prime Rib Roast

Restaurant-Style Prime Rib Roast
(198)

Restaurant-Style Prime Rib Roast

Prime Rib
(172)

Prime Rib

Prime Rib Roast
(39)

Prime Rib Roast

Rock Salt Roast Prime Rib
(27)

Rock Salt Roast Prime Rib

Cajun Prime Rib Roast
(9)

Cajun Prime Rib Roast

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Kosher Salt Encrusted Prime Rib Roast

>

next recipe:

Delicious and Easy Prime Rib