Orange Marmalade Rib Roast

Orange Marmalade Rib Roast

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A succulent beef rib roast marinated for about 2 hours in a marinade of marmalade, fresh ginger, soy sauce, brown sugar and Tabasco. Roasted to your desired doneness.

William Anatooskin

Serves: 16 

  • 3 teaspoons grated fresh ginger root
  • 1/3 cup orange marmalade
  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon Tabasco(TM)
  • 1 tablespoon mustard powder
  • 1 cup beer
  • 1 (4kg) rib roast
  • 1/4 cup olive oil
  • ground black pepper, to taste

Preparation:15min  ›  Cook:2hours  ›  Extra time:2hours30min marinating  ›  Ready in:4hours45min 

  1. Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, Tabasco 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 200 degrees C.
  3. Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan then discard remaining marinade. Pour olive oil over roast then season with freshly ground black pepper. Cover roasting pan with aluminium foil then seal edges tightly around pan.
  4. Roast for 1 hour in the preheated oven. After the first hour, remove the aluminium foil. Baste, reduce heat to 170 degrees C then continue roasting for 1 more hour. Continue to cook until your desired doneness is reached. Remove roasting pan from oven, place aluminium foil over roast then let rest for about 30 minutes before slicing.

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