Roast: Prime Rib Roast | Submitted By: William Anatooskin

3 teaspoons grated fresh ginger root1/3 cup orange marmalade4 cloves garlic, minced3 tablespoons soy sauce2 tablespoons brown sugar1/4 teaspoon hot pepper sauce1 tablespoon mustard powder1 cup beer1 (8 pound) prime rib roast1/4 cup olive oilfreshly ground black pepperMix 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. Amount Per Serving  Calories: 630 | Total Fat: 50.9g | Cholesterol: 113mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 630

Total Fat: 50.9gCholesterol: 113mgSodium: 320mgTotal Carbs: 9.9g    Dietary Fiber: 0.3gProtein: 30.1g VIEW DETAILED NUTRITION
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