4 c. orange juice
7-10 lb. prime rib roast
1 lb. peeled, sm. onions
3 tbsp. orange liqueur
Orange wedges
Rosemary sprigs for garnish

Boil juice in frying pan to reduce 2/3 cup, stirring often to prevent scorching. Reserve.

Roast beef in a 325 degree oven. In a large roasting pan, fat side of roast up, 20 minutes total cooking time per pound. Add onions to pan 2 hours before roast should be done. 10 minutes before roast is done, brush meat and onions with half the juice. Put meat on platter when done. Take juice from meat, add orange juice. Add liqueur, bring to boil. Serve. Spoon sauce over roast when serving.