MARINATED PRIME RIB

This is a very flavorful roast. The marinade in this recipe tenderizes the
roast and the leftovers make fantastic sandwiches.
Yields 1 (8 pound) roast.
3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
ground black pepper to taste



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.
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 mediumrare,
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.