I just made this honey herb marinated Rib Roast for the whole family and it was delicious. I actually followed the cooking instructions featured on the Today Show and I am glad that our oven has one of those built-in thermometers because it reached our desired temperature about an hour and a half ahead of schedule. If you follow these cooking instructions, be sure to monitor your meat.
The roast, despite being done early, was absolutely delicious. I simply wrapped it in foil, and believe it or not, it was still warm at dinnertime. Phew. This was a huge 7-rib roast. We have big eaters. The average size rib roast is more like 3 ribs.
Everyone enjoyed this rib roast marinated in honey and herbs. The honey helped to bring up the beautiful color as the meat roasted. Technically this size roast was enough for 13 people. There were only 10 guests and one doesn’t eat meat. I served this dinner with Honey Mustard Roasted Carrots and it went very nicely together.
Adapting this Honey Herb Marinated Rib Roast
As you know, a recipe is not truly perfect until you’ve added your own touch to it. We encourage you to Bee Inspired in every aspect of your life. Let your inner chef come out. Play with your food and change up this recipe. Here’s some ideas:
- Use your favorite rub with honey, olive oil and fresh chopped garlic, emulsify with a whisk before pouring over the roast
- Try making this rib on the grill, on a very low heat, and be sure to monitor your internal temperature
- Try this marinade on fish or chicken and enjoy it every bit as much
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Feeds up to 4 people for a small roast and 10 with a large roast.
Honey Herb and Garlic-Marinated Rib Roast
- 5 tbsp. olive oil
- 2 tbsp. Waxing Kara Honey
- 6 garlic cloves minced
- 3 tbsp. fresh rosemary minced
- 2 tbsp. fresh thyme minced
- 2 tbsp. fresh sage minced
- 3 tsp. pepper
- 1 tsp. salt
- 16 lb prime rib roast
Combine all ingredients in glass bowl
Whisk until emulsified
Bring Roast to room temperature (could take a few hours)
Rinse and dry roast and cover with marinade