A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer, flavors and tenderizes this roast.

Ingredients:

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
freshly ground black pepper

Steps:

Allow time for Prime Rib to defrost.

1. 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.

2. Preheat oven to 400°F (200°C).

3. 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.

4. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325°F (165°C), and continue roasting for 1 more hour.

The thermometer reading should be at least:

140°F (60°C) for medium-rare, and
170°F (76°C) for well done.

Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.