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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Yorkshire Roasted Rib Roast

6-8 lb Hen House Rib Roast
1/4 cup olive oil
1 cup Boulevard Beer
2 tbsp brown sugar
1 tbsp mustard powder
3 tbsp soy sauce
1/3 cup orange marmalade
4 cloves garlic (Slices)
Salt & pepper to taste

Combine mustard, marmalade, soy sauce and brown sugar and beer in a mixing bowl. With a 2 pronged fork, pierce holes throughout the Rib Roast. Insert slices of garlic. In a large roasting pan, add marinade, cover and refrigerate for 2 hrs or more, basting it two or more times. Place prime rib roast on a rack in another roasting pan, adding 1 cup marinade to your roasting pan. Pour the olive oil over the meat, season to taste with salt and pepper. Cover w/ foil & place in oven. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350°F oven until thermometer registers 130°F for rare, 140° for medium, or approximately 20 to 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

Jasper's Notes: This is THE BIG DADDY of Roast Beef. This is about as fine of an eating experience that a carnivore can imagine. Use leftover meat and au jus for the best prime rib sandwiches you have ever tasted or chopped on top of a tossed salad and drizzled with a vinegrette!