Unlike the calendar New Year’s Day – celebrated January 1st of each year – Chinese New Year is on its own schedule. Each year has its own animal symbol: 2013 was the year of the snake, January 31, 2014 will be the year of the horse, etc. We’ve included a handy chart below for your reference – Click Here Chinese New Year Calendar.
Chinese Marinated Prime Rib Roast
Youtube Video: Chef John’s Prime Rib Cooking Method (apply to our recipe for Chinese Prime Rib)
- 6 to 7 pound Prime Rib Roast
- 3 teaspoons finely grated fresh ginger – Fresh Ginger, 1 lb.
- 1/3 cup orange marmalade – Tip Tree Tawny Marmalade, 12 oz jar
- 4 cloves garlic, minced
- 3 tablespoons soy sauce – Kikkoman Soy Sauce, 33.8 oz bottle
- 2 tablespoons brown sugar
- 1/4 teaspoon hot pepper sauce – Dave’s Ghost Pepper Hot Sauce, 5 oz jar
- 1 tablespoon dry mustard – Colman’s Dry Mustard Powder, 4 oz.
- 1 cup pineapple juice
- 1/4 cup olive oil – California Olive Ranch Extra Virgin Olive Oil, 25.4 oz bottle
- Freshly ground black pepper
- Let rib roast sit at room temperature for a few hours. A warmer roast will decrease cooking time.
- Preheat over to 500 degrees.
- In a mixing bowl, combine ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce and mustard. Mix well and gently stir in pineapple juice.
- Prick holes in the roast with a two-pronged fork. Place roast in a large bowl or plastic container.
- Substitute your marinade in place of Chef John’s butter mix. Pour marinade over roast; cover and let marinate at room temperature, basting twice.
- When the roast is ready for cooking, place it in the roasting pan.
- Leave about one cup of the marinade in the roasting pan. Pour the olive oil over the roast and cover roast with black pepper.
- Baking time is calculated as follows from Chef John: Weight of entire roast in pounds (ie 5.5 lbs from label) x 5 minutes = 27.5 Minutes baking time. Round up to the nearest whole number to be sure, which is 28 from our example.
- Important: Make sure your roast and marinade are both at room temperature, or else you will have to cook them much longer! (remember, leave your roast out for a few hours before preparing it).
- Bake for the amount of time you calculated using the middle of the oven.
- When time is up. Turn OFF the oven, but DO NOT OPEN it. Leave it inside the over for another 2 hours. The heat trapped within the oven from the initial searing at 500 degrees will cook the meat to a nice rare to medium-rare. (Lock door if you have curious kids! 🙂 )
- Remove after 2 hours and serve. There is no need to let it “rest”, since it has already rested inside the oven.
Serving Suggestion: Serve sliced Chinese marinated prime rib roast with steamed or fried rice and broccoli or pea pods. Add a splash of soy sauce to each slice if desired.
Jump to Recipes: Catonese Spareribs | Chinese Spareribs | Top of Page | Chinese New Year Calendar
We realize spareribs are different than a traditional rib roast, but decided to include this delicious recipe anyway. Variety is the spice of life! 🙂
- 4 pounds meaty pork spareribs or pork loin back ribs, cut into serving pieces
- 1 cup orange marmalade – Clearbrook Farms Bittersweet Oranage Marmalade
- 3/4 cup water
- 1/3 cup reduced-sodium soy sauce – Lee Kum Kee Dark Soy Sauce, 16.9 oz bottle
- 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Dash black pepper – McCormick Pure Ground Black Pepper, 18 oz.
- Orange wedges (optional)
- Green onion brushes (optional)
- Pre-heat over to 450 degrees.
- Place ribs meaty side DOWN in a shallow roasting pan.
- Roast, uncovered, in a 450 degrees F oven for 30 minutes.
- Remove from oven; carefully drain fat from ribs. Turn ribs meaty side UP.
- Reduce oven temperature to 350 degrees F; continue roasting ribs, uncovered, for 1 hour.
- Remove from oven again; carefully drain off fat.
- In a medium bowl combine the marmalade, water, soy sauce, garlic or garlic powder, ginger, and pepper; stir thoroughly.
- Pour mixture over the ribs.
- Roast ribs, uncovered, for 30 minutes more or until tender, spooning sauce over ribs occasionally.
- If desired, serve with orange wedges and garnish with green onion brushes. (see photo above)
Easy Chinese Spareribs Recipe
- 3 tablespoons Hoisin sauce – Lee Kum Kee Hoisin Sauce, 20 oz. bottle
- 1 tablespoon ketchup – Heinz Tomato Ketchup, 38 0z. bottle
- 1 tablespoon honey
- 1 tablespoon soy sauce – YS Farms Organic Premium Honey, 32 oz jar
- 1 tablespoon sake
- 1 teaspoon rice vinegar – Marukan Gourmet Rice Vinegar
- 1 teaspoon lemon juice
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon grated fresh garlic
- 1/4 teaspoon Chinese five-spice powder – Dynasty Chinese 5 Spices
- 1 pound pork spareribs
- In a shallow glass dish, mix together the Hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder.
- Place the ribs in the dish, and turn to coat.
- Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Fill a broiler tray with enough water to cover the bottom.
- Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven.
- Cook for 40 minutes, turning and brushing with the marinade every 10 minutes.
- Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired.
- Discard any remaining marinade.
Happy New Year and Happy Chinese New Year! We hope you’ll enjoy these recipes.