"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

YORKSHIRE ROASTED RIB ROAST Recipe

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This recipe for YORKSHIRE ROASTED RIB ROAST, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Stephens

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 pounds Hen House rib roast
1 cup Boulevard beer (any beer will do)
1 tablespoon mustard powder
⅓ cup orange marmalade
cup olive oil
2 tablespoons brown sugar
3 tablespoons Soy sauce
4 cloves garlic (sliced)
salt and pepper to taste

Directions:
Directions:
Combine mustard, marmalade, soy sauce, brown sugar and beer. With a pronged fork, pierce holes throughout the rib roast. Insert slices of garlic in pierced holes. In a large roasting pan, add marinade, cover and refrigerate for 2 hours or more, basting it two or more times. Place prime rib roast on a rack in another roasting pan, adding one cup marinade to pan. Pour olive oil over the meat, season with salt and pepper to taste. Cover with foil and place in oven. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree oven until thermometer registers 130 degrees for rare, 140 degrees for medium or approximately 20-25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across grain for serving. Use left over meat and au jus for the best prime rib sandwiches you have ever tasted or chop and put on top of a tossed salad--drizzled with a vinaigrette.

 

 

 

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