| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (3-pound) boneless rib roast, at room temperature (see note)
- 8 slivers fresh ginger
- Coarse salt and ground pepper
- 1 1/2 cups beef stock
- 1/4 cup soy sauce
Instructions
- Preheat oven to 500 degrees F.
- Make 8 (1-inch) deep incisions on the top of the roast. Insert 1 piece of ginger into each incision. Season entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes.
- Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.
- Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
- To serve, slice the beef thinly and spoon warm sauce over top.
- Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 515 |
| Total Fat | 40 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 26 g |
| Cholesterol | 100 mg |
| Sodium | 660 mg |
Reviews
Excellent! I used a rump roast and added some garlic slivers along with the ginger. The au jus was great over mashed potatoes, and served it with broccoli with a dressing of honey and sesame oil. Just the asian flavors I was craving in a more traditional meal.
Very Bland & tough. Just ok, stick with a slow cooker with the same spices.
I absolutely LOVED how this turned out. I did season the meat with a simple salt and pepper. The whole family enjoyed it and went back for seconds and thirds. The au jus sauce was just the perfect finishing touch! Yummmm.
This turned out great! It is more of a “method” really, so you can adjust the seasonings as desired. I mainly wanted to find the proper cooking time(s) for my boneless rib roast. For those reviewers that don’t like the Asian flavor that the ginger and soy sauce impart, EXPERIMENT! Try using slivers of garlic instead of the ginger, and omit the soy sauce. You will find out this turns out that this is your “standard” prime rib you find in retaurants. It was delicious with the au jus, and I made a rub to season mine, consisting of the coarse salt & pepper called for, but added some thyme as well, which goes well with beef. The cooking time(s) were right on point, and my roast turned out juicy and tender. HINT: Once sliced, pour a little of the au jus over the slices so it stays moist until ready to serve. EXCELLENT METHOD.
I do something similar with flank steak.
Marinate the steak in a mix of olive oil, red wine vinegar and soy sauce with honey, powered ginger/onion/garlic and some red pepper flakes… put in a plastic bag and marinate overnight.. grill and use some reserve marinade as a sauce.. best steak I have ever had
I am not really impressed by this one.. the seasoning doesn’t pair well with beef flavors.. it needs more brightness.
This recipe is so quick and so easy and it taste great.
It was super yummmmyyy. Everybody loved it. I added garlic powder and I used ginger powder. I also rubbed the meet with EVOO before cooking in oven and added some veggies in the pan and all of them were so yummy. Even though the meet was a little over cooked but still was one of the best roast beef ever. Thanks.
This was easy, fast and delicious using normal ingrediants. A little different twist to a traditional roast. My family LOVED it.
However, I did make a mistake by using a traditional roast thermometer instead of the recommended instant thermometer. Duh. It turns out that traditional roast thermometers are not accurate in a 500 degree oven. I followed the recipe, turning down the oven temp as instructed and peaked in at the roast after a total of 30 min of cooking time. I was shocked to find that the thermometer temp was through the roof. Certain I had ruined the roast, I pulled it out to set up. Of course it was more than rare when I finally sliced it. I placed the slices in the warm sauce for a few minutes which completed the cooking process. It was yummy.
Delicious prime rib this is the one I use all the time now!!!!!!!!!!!!!!!! Thanks easy and fast!!!!!!!!!!!!!!!! Just set the thermometer to 135 and wait for the buzzer!!!!!
Aloha
Paul / Hi
Aloha
Paul / Hi