Roast Rib of Beef

    4 hours 45 min

    Beef rib joint is marinated in a mixture of ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, mustard and beer. This marinade tenderises the meat. It is the roasted to perfection. Serve on special occasions or Sunday lunch.

    77 people made this

    Makes: 1 3.6kg roast

    • 3 teaspoons grated fresh root ginger
    • 5 tablespoons orange marmalade
    • 4 cloves garlic, finely chopped
    • 3 tablespoons soy sauce
    • 2 tablespoons dark brown soft sugar
    • 1/4 teaspoon hot pepper sauce
    • 1 tablespoon mustard powder
    • 250ml beer
    • 1 (3.6kg) rib of beef
    • 4 tablespoons olive oil
    • freshly ground black pepper

    Prep:2hr15min  ›  Cook:2hr  ›  Extra time:30min resting  ›  Ready in:4hr45min 

    1. Mix together the ginger, marmalade, garlic, soy sauce, dark brown soft 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 200 C / Gas 6.
    3. Place roast on a rack in a roasting tin. Pour about 250ml of marinade into the roasting tin 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 tin with foil and seal edges tightly around tin.
    4. Cook roast for 1 hour in the preheated oven. After the first hour, remove the foil. Baste, reduce heat to 170 C / Gas 3 and continue roasting for 1 more hour. The thermometer reading should be at least 60 degrees C for medium-rare and 76 degrees C for well done. Remove roasting tin from oven, place foil over roast and let rest for about 30 minutes before slicing.


    Rib of beef (or beef rib, on the bone) may be purchased from your local butchers.

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    Reviews & ratings
    Average global rating:

    Reviews in English (60)


    Made this for Christmas dinner. It was the only disappointment of the evening. I believe this could be very good if used on a less-expensive cut of meat. As it was, not enough of the original meat flavors came through; the marinade was too strong.  -  31 Dec 2000  (Review from Allrecipes US | Canada)


    I served this for Christmas Eve dinner. I didn't have any fresh ginger, so I used a tsp. ground ginger. It turned out wonderful. I poured the pan drippings through a metal sieve to remove the marmalade (and other) chunks, then mixed it with a package of instant gravy mix and the gravy was incredible too. My husband said this was the best prime rib he has ever tasted! My in-laws really seemed to enjoy it. My son, who was tired and cranky that evening, refused to eat everything else on his plate, but he ate all his meat!! I have never made roast beef before, but this recipe was really easy and very, very good.  -  31 Dec 2000  (Review from Allrecipes US | Canada)


    WOW!!! Having lost my Father this past July, I knew it would be my job to take on the Christmas dinner. I found this recipe and the rest is history. All 23 people were amazed at how wonderful this roast tasted. My Dad would of been so proud of me.. Thanks!  -  12 Jan 2006  (Review from Allrecipes US | Canada)