Tested till perfect Honey Barbecue Prime Rib Roast

Honey Barbecue Prime Rib Roast

A little glaze adds flavour and flair to the outside, but it's the inside that has the great taste of juicy beef.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

Recipe2 out of 5 based on 1 ratings.
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  • 1 1beef prime rib premium oven roast, about 2 lb (1 kg)
  • 1 tsp 1tspvegetable oil
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper

Honey Barbecue Sauce:

  • 1/3 cup 1/3cupketchup
  • 3 tbsp 3tbspliquid honey
  • 1 tbsp 1tbspvegetable oil
  • 1 tbsp 1tbspsherry vinegar
  • 1-1/2 tsp 1-1/2tspdry mustard
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchcayenne pepper
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Honey barbecue Sauce: In saucepan, whisk together 1/3 cup (75 mL) water, ketchup, honey, oil, vinegar, mustard, salt and cayenne pepper. Bring to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until consistency of corn syrup, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

Transfer half of the sauce to bowl; cover and reserve for serving. Brush roast with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until thermometer inserted in centre registers 140°F (60°C) for medium-rare, 40 minutes. Brush with remaining sauce; grill, turning once, until crusty, about 6 minutes.

Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly. Serve with reserved sauce.

Nutritional Information Per serving: about

cal 236 pro 21g total fat 11g sat. fat 3g
carb 13g fibre 0 chol 48mg sodium 709mg

% RDI:

calcium 1 iron 14 vit A 2 vit C 3
folate 4
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