5 lb. (3 bone) prime rib roast 1 teaspoon sea salt ½ teaspoon black pepper ½ cup Kikkoman® Teriyaki Baste & Glaze ½ cup cilantro, finely chopped ½ cup parsley, finely chopped 1 tablespoon lime juice 1 teaspoon lime zest 1 teaspoon garlic, minced Kikkoman® Wasabi Sauce, for serving
Pat rib roast dry on all sides and use kitchen twine to secure bones. Season with salt and pepper on top and sides. Allow roast to sit at room temperature for 1 hour.
Preheat oven to 450ºF and position oven rack to the lower third of oven. Place roast bone side down in an oven safe roasting pan or cast iron pan. Roast for 15 minutes to brown the outside of roast. Reduce oven temperature to 325ºF and brush the roast with 2 tablespoons Kikkoman Teriyaki Baste & Glaze. Continue to roast for 1 hour to 1 hour and 15 minutes longer, for medium-rare (meat thermometer inserted away from bone should read 130ºF) and an additional 30 minutes for medium to medium-well. Baste roast with glaze every 20 minutes.
While roast is cooking, stir together cilantro, parsley, lime juice, lime zest, and garlic in a small bowl to make a gremolata.
Remove roast from oven and place onto a cutting board. Remove twine. Spoon gremolata onto the top and sides of roast and allow to rest for 15 minutes tented with aluminum foil on a cutting board. Slice and serve with Kikkoman® Wasabi Sauce.