Holiday Prime Rib Roast
- 8 lb Prime Rib Roast
- 1/3 c. orange marmalade
- 4 clv garlic, chopped
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. brown sugar
- 1/4 tsp warm pepper sauce
- 1 Tbsp. mustard pwdr
- 1/4 c. extra virgin olive oil grnd black pepper crushed peppercorn thyme leaves basil leaves
- Mix together the marmalade, garlic, worcestershire sauce, brown sugar, warm sauce, mustard and seasonings.
- Poke holes in roast with a fork.
- Pour marinade over roast.
- Cover, and chill for at least 6 hrs. A marinating container works best, so you can flip to proportionately coat roast.
- Preheat oven to 400 degrees.
- Place roast on a rack in a roasting pan and pour about 1 c. of marinade into the roasting pan, and throw away remaining marinade.
- Pour extra virgin olive oil over roast, and season.
- Insert a roasting thermometer into the middle of the roast, making sure 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, and continue roasting for 1 more hour.
- The thermometer reading should be at least 140 degrees for medium-rare, and 170 degrees for well done.
- Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 min before slicing.
- In beef, prime rib has long meant the best cut of the rib section. The rib section is cut from the 6th to the 12th ribs, inclusive. This means which the rib section does not include the 5th rib forward, that is part of the "chuck," and the 13th rib backwards, that is part of the "loin."
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