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."

Ingredients 4 h 15 m {{adjustedServings}} servings 630 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Herb-Rubbed Sirloin Tip Roast

This easy mix of spices makes your roast something truly special.

Three Packet Slow Cooker Roast

See how to make a simple, savory beef roast in the slow cooker.

Rate recipe

Your rating


Reviews 59

  1. 73 Ratings


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.


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!