by Kim Nunery
- 5 pounds rib roast,
- 1/4 cup soy sauce,
- 1/4 cup Worcestershire sauce,
- 1/2 teaspoon garlic powder,
- Onion salt,
- 1 tablespoon browning sauce,
- 1 1/2 cups water,
- Preheat oven to 450 degrees F (230 degrees C).
- In a medium bowl, combine the soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce and water. Place roast in a roasting pan ribs side down and poke deep holes in the roast with a knife. Pour the marinade over the roast. Using a baster, squirt marinade into the holes you created with the knife and over the entire roast a few times.
- Bake at 450 degrees F (230 degrees C) for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
- Reduce temperature in the oven to 200 degrees F (95 degrees C).
- Continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 135 degrees F (65 degrees C). ( for Med-Rare )