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Bone-in frenched prime rib roast cooked and sliced

Whiskey Marinated Holiday Roast

Delicious roast recipe for prime rib or chateaubriand
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 4 days
Servings 6

Ingredients

Marinade:

  • 4 oz. water
  • 2 oz. whiskey
  • ¼ tsp baking soda

Instructions

2 lb. Chateaubriand

  1. Thaw roast completely in the refrigerator before cooking; allow 48-72 hours.
  2. Mix together marinade ingredients and place into a large resealable bag. Place roast in bag and marinate in the refrigerator for 30 minutes.

  3. Remove roast from marinade. Discard marinade.
  4. 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.
  5. Roast for 2 hours at 225° or to an internal temp between 120°F to 125°F.
  6. Let roast rest for 30 to 45 minutes.
  7. 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

  1. Thaw roast completely in the refrigerator before cooking; allow 48-72 hours.
  2. Mix together marinade ingredients and place into a large resealable bag. Place roast in bag and marinate in the refrigerator for 45 minutes.

  3. Remove roast from marinade. Discard marinade.
  4. 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.
  5. Roast for 3 hours and 15 minutes at 225° or to an internal temp between 120°F to 125°F.
  6. Let roast rest for 30 to 45 minutes.
  7. 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.