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.
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)