William's roast beef

    (53)
    4 hours 15 min

    This very flavourful roast beef is appropriate for any special occasion or Sunday lunch. The marinade in this recipe tenderises the roast and the leftovers make fantastic sandwiches.


    59 people made this

    Ingredients
    Serves: 12 

    • 3 teaspoons grated fresh root ginger
    • 5 tbsp orange marmalade
    • 4 cloves garlic, minced
    • 3 tbsp soy sauce
    • 2 tbsp dark brown soft sugar
    • 1/4 teaspoon hot pepper sauce
    • 1 tablespoon mustard powder
    • 250ml lager
    • 1 (3.5kg) piece rib of beef
    • 4 tbsp olive oil
    • freshly ground black pepper

    Method
    Prep:15min  ›  Cook:2hr  ›  Extra time:2hr  ›  Ready in:4hr15min 

    1. Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce and mustard. Stir in the lager. Poke holes all over the joint with a fork. Pour marinade over joint. Cover, and refrigerate for at least 2 hours, basting at least twice.
    2. Preheat the oven to 200 C / Gas 6.
    3. Place joint on a rack in a roasting tin. Pour about 250ml of marinade into the roasting tin, and discard remaining marinade. Pour olive oil over joint, and season with freshly ground black pepper. Insert a thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting tin with aluminium foil, and seal edges tightly around tin.
    4. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminium 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 75 degrees C for well done. Remove roasting tin from oven, place aluminium foil over roast, and let rest for about 30 minutes before slicing.

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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (41)

    by
    76

    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 US | Canada)

    by
    52

    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 US | Canada)

    by
    36

    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 US | Canada)

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