Best Prime Rib Roast
Description
A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer flavors and tenderizes this roast. It serves 10 to 12, so have a party.
Ingredients
•
3 teaspoons grated fresh ginger root
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1/3 cup orange marmalade
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4 cloves garlic, minced
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3 tablespoons soy sauce
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2 tablespoons brown sugar
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1/4 teaspoon hot pepper sauce
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1 tablespoon mustard powder
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1 cup beer
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1 (8 pound) prime rib roast
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1/4 cup olive oil
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freshly ground black pepper
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.