Ingredients
- 5 pounds beef rib roast
- 1 (12 fluid ounce) can or bottle beer (such as Rickard’s Red)
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/4 cup Montreal steak seasoning
- 2 teaspoons minced garlic
Directions
Use a metal skewer to poke some holes throughout beef rib roast so marinade can penetrate the muscle.
Whisk together beer, honey, soy sauce, Montreal steak seasoning, and garlic in a bowl; pour into a large resealable plastic bag. Add the rib roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator at least 24 hours.
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BRANDED KITCHENWARE
Preheat oven to 350 degrees F (175 degrees C).
Remove rib roast from the marinade. Discard remaining marinade. Place roast into a roasting pan with a rack.
Cook the roast until hot and slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from oven, cover with aluminum foil, and let rest on top of stove for 20 minutes before slicing and serving.
