Best Prime Rib Roast

Recipe View In a large bowl, whisk together the grated ginger, orange marmalade, minced garlic, soy sauce, brown sugar, hot pepper sauce, and mustard powder. Gradually stir in the beer until well combined. (5 minutes)

Recipe View Using a two-pronged fork, prick holes all over the prime rib roast. This helps the marinade penetrate the meat. (5 minutes)

Recipe View Place the roast in a large resealable bag or a non-reactive container. Pour the marinade over the roast, ensuring it's evenly coated. Seal the bag or cover the container tightly. (2 minutes)

Recipe View Refrigerate the roast for at least 2 hours, or preferably overnight, basting with the marinade at least twice during the marinating process. (2 hours+)

Recipe View Preheat oven to 400 degrees F (200 degrees C). (15 minutes)

Recipe View Place a roasting rack inside a roasting pan. Remove the roast from the marinade (reserve about 1 cup of the marinade), and place it on the rack in the roasting pan. (5 minutes)

Recipe View Pour the reserved marinade into the bottom of the roasting pan. Drizzle the olive oil evenly over the roast, and season generously with freshly ground black pepper. (3 minutes)

Recipe View Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch any bones. Cover the roasting pan tightly with aluminum foil, crimping the edges to seal. (2 minutes)

Recipe View Roast in the preheated oven for 1 hour. (1 hour)

Recipe View After the first hour, remove the aluminum foil. Baste the roast with the pan juices. Reduce the oven temperature to 325 degrees F (165 degrees C), and continue roasting for approximately 1 more hour, or until the meat thermometer registers your desired doneness. (1 hour)

Recipe View For medium-rare, aim for 130-135 degrees F (54-57 degrees C). For medium, aim for 135-140 degrees F (57-60 degrees C). For medium-well, aim for 140-145 degrees F (60-63 degrees C).

Recipe View Remove the roasting pan from the oven. Tent the roast loosely with aluminum foil, and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (30 minutes)