The orange flavored marinade in this recipe not only tenderizes the prime rib roast but also adds a lot of delicious flavor. Take it out of the marinade and put it on the grill to slow roast with a touch of smoky flavor to make this the best prime rib you have ever had.
- 1 prime rib roast (5-7 pounds/2.3-3.2 kg)
- 1 cup/240 mL beer
- 1/3 cup/80 mL orange marmalade
- 1/4 cup/60 mL olive oil
- 3 tablespoons/45 mL soy sauce
- 3 tablespoons/45 mL brown sugar
- 3 cloves garlic (minced)
- 1 tablespoon/15 mL dry mustard
- 1 teaspoon/5 mL pepper flakes
- 1 teaspoon/5 mL black pepper
- 1 teaspoon/5 mL sea salt
Mix together all ingredients, except roast, in a medium mixing bowl. With a fork, pierce holes into roast and place in a large resealable plastic bag. Pour marinade over roast, seal bag, and allow to marinate in the refrigerator for 2-4 hours.
Preheat grill for medium-low heat. Remove meat from plastic bag and reserve marinade. Add wood chips according to manufacturer's recommendations. Place rib roast on grill rack.
Be sure to have a drip pan filled with an inch of water underneath. Cook for 2 1/2 to 3 hours, adding fresh wood chips every 30 minutes, and brushing with reserved marinade for the first 1 to 1 1/2 hours of cooking time. Look for an internal temperature of 135 degrees F/60 degrees C for medium rare or 145 degrees F/65 degrees C for medium. When done, remove roast from grill and let stand for 10-15 minutes before carving.
|Nutritional Guidelines (per serving)|