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Orange-Glazed Prime Rib

Orange-Glazed Prime Rib

Serves 10 to 12 as a main course

  • 1 Certified Piedmontese standing rib roast
  • 12 cloves garlic, each halved
  • 3 to 4 teaspoons kosher salt
  • 1 cup orange marmalade
  • Kosher salt and fresh cracked black pepper

Preheat oven to 400º F.

Insert a rack into a roasting pan and place the roast on the rack. Use the tip of a sharp knife to make 24 inserts across the surface of the roast. Push the garlic clove halves into the inserts. Season the roast liberally with kosher salt. Rub the roast with the orange marmalade. Season with cracked black pepper.

Roast at 400º F for 45 minutes. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. Thirty minutes before serving, turn the oven to 375º F. Insert an instant-read thermometer into the center of the roast to check for doneness; cook until the thermometer reads between 120ºF and 130ºF (depending on preference). Remove from oven and let rest 10 minutes. Carve and serve with Creamy Horseradish Sauce (recipe follows).

    Creamy Horseradish Sauce

    • 1 cup heavy whipping cream
    • ¼ teaspoon seasoning salt
    • 2 tablespoons prepared horseradish

    Whip cream until stiff. Fold in horseradish and seasoning salt. Refrigerate until ready to serve.