Grilled Prime Rib
Grilled Prime Rib
Directions
- Place all marinade ingredients into a blender and blend until well combined.
- Place the roast into a large Ziploc bag, pour the marinade over the roast, seal the bag, and turn the meat to evenly coat in marinade. Marinate for at least 4-6 hours or overnight.
- Preheat your oven to 450 degrees F.
- Remove the roast from the marinade and place it on a baking pan with a wire rack. Place in the oven for 20 minutes, the roast should begin to develop some deep, golden-brown color. Turn the oven temperature down to 375 degrees F. Cook the roast for an additional 20 minutes. Check the internal temperature of the roast and continue cooking until it reaches your desired temperature.
- Place a small sauce pot over low heat, add the tamari soy sauce, rice vinegar, and maple syrup; bring to a simmer.
- In a small bowl, combine the cornstarch and water; stir until well combined. Add the cornstarch slurry to the sauce pot mixture and whisk. Continue whisking until all the components are well combined.
- Turn off the heat and add the butter, stirring until melted.
- Finish the roast with the soy butter glaze and serve with your choice of sides.
Ingredients
- 3 Bone-in rib roast, (7 pounds)
- 1 cup Roland® Tamari Soy Sauce, gluten-free
- 1 cup Roland® Unseasoned Rice Vinegar
- 1 can Roland® Mandarin Orange Segments, drained
- 2 tbsp Roland® Fish Sauce
- 3 garlic, clove(s)
- Black Pepper, to taste
- 1 cup Roland® Tamari Soy Sauce, gluten-free
- 2 tbsp Roland® Unseasoned Rice Vinegar
- 2 tbsp Roland Maple Syrup
- 2 tbsp cornstarch
- 1/4 cup water
- 1/2 cup butter
Hot Green Chili Crunch Aioli
Directions
- In a small bowl combine all ingredients and chill until ready for use.
Ingredients
- 1/2 cup Roland® Hot Green Chili Crunch
- 1 tbsp Roland Maple Syrup
- juice of 1 lime(s)
- 3/4 cup mayonnaise