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Bone-in frenched prime rib roast cooked and sliced
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Whiskey Marinated Holiday Roast

Delicious roast recipe for prime rib or chateaubriand
Prep Time15 mins
Total Time4 d
Course: Main Course
Cuisine: American
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.