Asian-Glazed Prime Rib Roast

This Asian-Glazed Prime Rib Roast offers a contemporary take on a time-honoured roast, perfect for creating an impressive, hearty meal without unnecessary fuss. A bone-in prime rib is marinated in a bold blend of soy, hoisin, and aromatic spices, then slow-roasted to an ideal medium-rare.

A final high-heat sear develops a caramelized and flavourful crust that locks in the juices, resulting in a robust and well-balanced dish that pairs with griddled veggies, jasmine rice, or keep it primal and eat it straight off the bone! Either way, this is the kind of steak that makes you question every other meal you have had.

This recipe was developed in an Ooni Pizza Oven, though alternative cooking methods are also provided for your convenience.

Ingredients

Prime Rib

• Bone-in prime rib roast/steak

For the Marinade (Mix & Divide into Two Equal Parts)

• Soy sauce
• Hoisin sauce
• Sesame oil
• Mirin
• Garlic
• Fresh ginger
• Sriracha
• Chinese five-spice powder
• Ground coriander
• Onion powder
• Black pepper

Glaze

• Half of the reserved marinade
• Honey
• Cornstarch
• Water

For Serving

• Sliced green onions
• Toasted sesame seeds
• Wasabi or horseradish

See recipe card below for quantities. 

Instructions

1. Marinate the Prime Rib (Common to Both Methods)

Pat the prime rib dry with paper towels. Brush the entire roast with half of the marinade. Place roast in a sealable bag and refrigerate for 4 to 24 hours for maximum flavour.

2. Choose Your Cooking Method

Option A: Using an Ooni Pizza Oven

1. Preheat and Roast:
   • Remove the meat from the refrigerator and let it come to room temperature.
   • Preheat your Ooni Pizza Oven to 250°F.
   • Place the prime rib on a cast iron Ooni Grizzler Plate and insert a wireless meat thermometer.
   • Roast until the internal temperature reaches 120°F (approximately 60 minutes). Rotate 180° at 15 minutes, flip at 30 minutes, and rotate again at 45 minutes.
2. Prepare the Glaze:
   • In a small saucepan, combine the reserved marinade with honey.
   • Make a cornstarch slurry by mixing cornstarch with water until smooth, then stir it into the saucepan.
   • Bring the mixture to a boil, stirring constantly; then remove from heat.

1. Sear the Roast
   • Remove the meat from the Ooni and let it rest briefly.
   • Increase the oven temperature to 500°F.
   • Brush the meat with the glaze, then sear each side in the Ooni for 3–4 minutes until it develops a caramelized and flavourful crust.
   • Remove from the oven and allow to rest for 10 minutes before slicing.

Option B: Using a Conventional Oven or Grill

1. Preheat and Roast:
   • Remove the meat from the refrigerator and let it sit at room temperature.
   • Preheat your conventional oven to 250°F, or set up your grill with a two-zone fire (indirect heat zone).
   • Place the prime rib on a cast iron skillet or griddle pan and insert a wireless thermometer.
   • Roast until the internal temperature reaches 120°F (approximately 60 minutes), rotating 180° at 15 minutes, flipping at 30 minutes, and rotating again at 45 minutes.
2. Prepare the Glaze:
   • Follow the same procedure as described above to combine the reserved marinade, honey, and cornstarch slurry, then boil and set aside.
3. Sear the Roast:
   • Remove the meat from the oven or grill.
   • Increase the oven temperature to 500°F or move the meat to the grill’s direct heat zone.
   • Brush the roast with the glaze and sear each side for 3–4 minutes until until it develops a caramelized and flavourful crust.
   • Let the meat rest for 10 minutes. Slice with a sharp knife and remove any butcher’s twine before serving. 

3. Best Sides for Prime Rib

Serve your Asian-glazed prime rib with a side of steamed or roasted vegetables, jasmine rice (or mashed potatoes) and a crisp salad. For an extra kick, pair with wasabi or horseradish on the side.

A bold red wine like Cabernet Sauvignon or a robust Malbec complements the savory, umami-rich flavours perfectly.

Watch how this Asian-Glazed Prime Rib Roast was made

Tips for Buying a Prime Rib

• Look for a roast with a bright, deep red colour and good marbling. Bone-in roasts are preferable as they tend to be more flavorful and retain moisture better.
• Butcher’s twine should be used to secure the roast, ensuring even cooking and a neat, professional presentation when sliced. 

Cooking Tips

• Marinate as long as possible (up to 24 hours) to maximize flavour.
• Use a wireless thermometer to ensure accurate internal temperature. Refer to the Prime Rib Temperature Chart.
• A high-heat sear at the end locks in juices and develops a caramelized crust.

Related Recipes

Explore more ways to enjoy prime rib with our delicious slow-roasted, rotisserie, and sous vide variations, all paired with homemade beef broth gravy to bring out the flavour.

Asian-Glazed Prime Rib Roast

This Asian-Glazed Prime Rib Roast offers a contemporary take on a time-honoured roast, perfect for creating an impressive, hearty meal without unnecessary fuss. A bone-in prime rib is marinated in a bold blend of soy, hoisin, and aromatic spices, then slow-roasted to an ideal medium-rare.

A final high-heat sear develops a caramelized and flavourful crust that locks in the juices, resulting in a robust and well-balanced dish that pairs with griddled veggies, jasmine rice, or keep it primal and eat it straight off the bone! Either way, this is the kind of steak that makes you question every other meal you have had.

This recipe was developed in an Ooni Pizza Oven, though alternative cooking methods are also provided for your convenience.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Marinating Time 4–24 hours 4 hours hrs

Total Time 6 hours hrs 45 minutes mins

Course Dinner

Cuisine Asian

Servings 3 – 4

Ingredients

  

1x2x3x

For the Prime Rib

• 1 3.5 lb bone-in prime rib roast/steak

For the Marinade (Mix & Divide into Two Equal Parts)

• ¼ cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 2 tablespoons mirin
• 2 cloves garlic minced
• 1 tablespoon ginger freshly grated
• 1 tablespoon sriracha
• ½ teaspoon Chinese five-spice powder
• ¼ teaspoon ground coriander
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper freshly ground

For the Glaze

• Half of the reserved marinade
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 1 tablespoon water

For Garnish

• Sliced green onions
• Toasted sesame seeds
• Wasabi or horseradish

Instructions

 

Marinate the Prime Rib (Common to Both Methods)

• Pat the prime rib dry with paper towels. Brush the entire roast with half of the marinade. Place roast in a sealable bag and refrigerate for 4 to 24 hours for maximum flavour.

Choose Your Cooking Method

Option A: Using an Ooni Pizza Oven

• Preheat and Roast:

  Remove the meat from the refrigerator and let it come to room temperature.

  Preheat your Ooni Pizza Oven to 250°F.

  Place the prime rib on a cast iron Ooni grizzler plate and insert a wireless meat thermometer.

  Roast until the internal temperature reaches 120°F (approximately 60 minutes). Rotate 180° at 15 minutes, flip at 30 minutes, and rotate again at 45 minutes.
• Prepare the Glaze:

  In a small saucepan, combine the reserved marinade with honey.

  Make a cornstarch slurry by mixing cornstarch with water until smooth, then stir it into the saucepan.

  Bring the mixture to a boil, stirring constantly; then remove from heat.
• Sear the Roast

  Remove the meat from the Ooni and let it rest briefly.

  Increase the oven temperature to 500°F.

  Brush the meat with the glaze, then sear each side in the Ooni for 3–4 minutes until it develops a caramelized and flavourful crust.

  Remove from the oven and allow to rest for 10 minutes before slicing.

Option B: Using a Conventional Oven or Grill

• Preheat and Roast:

  Remove the meat from the refrigerator and let it sit at room temperature.

  Preheat your conventional oven to 250°F, or set up your grill with a two-zone fire (indirect heat zone).

  Place the prime rib on a cast iron skillet or griddle pan and insert a wireless thermometer.

  Roast until the internal temperature reaches 120°F (approximately 60 minutes), rotating 180° at 15 minutes, flipping at 30 minutes, and rotating again at 45 minutes.
• Prepare the Glaze:

  Follow the same procedure as described above to combine the reserved marinade, honey, and cornstarch slurry, then boil and set aside.
• Sear the Roast:

  Remove the meat from the oven or grill.

  Increase the oven temperature to 500°F or move the meat to the grill’s direct heat zone.

  Brush the roast with the glaze and sear each side for 3–4 minutes until it develops a caramelized and flavourful crust.

  Let the meat rest for 10 minutes. Slice with a sharp knife and remove any butcher's twine before serving.

Serving Suggestions

• Serve your Asian-glazed prime rib with a side of steamed or roasted vegetables, jasmine rice (or mashed potatoes) and a crisp salad. For an extra kick, pair with wasabi or horseradish on the side.

  A bold red wine like Cabernet Sauvignon or a robust Malbec complements the savory, umami-rich flavours perfectly.

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• We’d really appreciate your feedback! Please take a moment to rate and review it below. Your thoughts help others and inspire us to keep creating delicious recipes. Thank you! –  James & Elaine 

Video

Notes

Tips for Buying a Prime Rib

• Look for a roast with a bright, deep red colour and good marbling. Bone-in roasts are preferable as they tend to be more flavorful and retain moisture better.
• Butcher’s twine should be used to secure the roast, ensuring even cooking and a neat, professional presentation when sliced. 

Cooking Tips

• Marinate as long as possible (up to 24 hours) to maximize flavour.
• Use a wireless thermometer to ensure accurate internal temperature. Refer to the Prime Rib Temperature Chart.
• A high-heat sear at the end locks in juices and develops a caramelized crust.

Keyword 3 cheese lasagna, asian glazed, asian prime rib recipe, best sides for prime rib, ooni pizza oven recipe, ooni pizza oven recipes

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