Whiskey Marinated Holiday Roast
Delicious roast recipe for prime rib or chateaubriand
Servings: 6
Ingredients
Marinade:
- 4 oz. water
- 2 oz. whiskey
- ¼ tsp baking soda
Instructions
2 lb. Chateaubriand
- Thaw roast completely in the refrigerator before cooking; allow 48-72 hours.
- Mix together marinade ingredients and place into a large resealable bag. Place roast in bag and marinate in the refrigerator for 30 minutes.
- Remove roast from marinade. Discard marinade.
- Season the roast with the Omaha Steaks Private Reserve® Rub 12 - 18 hours in advance and leave uncovered in refrigerator overnight. When ready to cook preheat the oven to 225°F. Place the roast on an elevated rack in a roasting pan.
- Roast for 2 hours at 225° or to an internal temp between 120°F to 125°F.
- Let roast rest for 30 to 45 minutes.
- Broil on high 2 inches from the broiler, 4 minutes on one side, 2 minutes on the other side or until a delicious brown crust uniformly covers your roast.
4 lb. Bone-In Frenched Prime Rib Roast
- Thaw roast completely in the refrigerator before cooking; allow 48-72 hours.
- Mix together marinade ingredients and place into a large resealable bag. Place roast in bag and marinate in the refrigerator for 45 minutes.
- Remove roast from marinade. Discard marinade.
- Season the roast with Omaha Steaks Private Reserveˊ Rub 12 - 18 hours in advance and leave uncovered in refrigerator overnight. When ready to cook preheat the oven to 225°F. Place the roast on an elevated rack in a roasting pan.
- Roast for 3 hours and 15 minutes at 225° or to an internal temp between 120°F to 125°F.
- Let roast rest for 30 to 45 minutes.
- Broil on high 2 inches from the broiler, 4 minutes on one side, 2 minutes on the other side or until a delicious brown crust uniformly covers your roast.