Orange Marmalade Rib Roast

    4 hours 45 minutes

    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.

    54 people made this

    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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    Reviews in English (42)


    This is an excellent recipe! I was a bit afraid of ruining an expensive cut of meat. Not a chance--everyone loved it. It was still rare at 2 hours, so gave it another 1/2 hour--tender, juicy and still some rare for those that like rare and medium to medium well for others. We will be having this one again! Thanks so much.  -  01 Dec 2002  (Review from Allrecipes USA and Canada)


    This recipe would be better on a pork tenderloin. If you are looking for a traditional prime recipe, than this is not the one for you. It did make the best sandwiches the next day.  -  29 Mar 2002  (Review from Allrecipes USA and Canada)


    This was delicious! We made it for Thanksgiving and it was so tender. My husband thought there was too much garlic, but I couldn't disagree more! We used this recipe for a little over 3 lb piece of prime rib and I have one word for it.....YUM!  -  12 Dec 2006  (Review from Allrecipes USA and Canada)