• 4-5 lb standing rib roast
• 2 tbsp cornstarch
• Flour
• 1/4 cup water

Marinade

• 1 1/2 cup orange juice
• 1/2 cup canola oil
• 2/3 cup soy sauce
• 1/2 cup diced, raw onion
• 3 tbsp vinegar
• 1 tsp garlic powder
• Pepper to taste

1. Combine marinade ingredients together and mix well.
2. In refrigerator, marinate roast approximately 4 hours, turning every hour or so.
3. Remove roast from marinate and dredge roast in flour.
4. In a dutch oven, brown roast on both sides. Then add marinade. Reduce heat, cover and simmer 2 hours.
5. Remove meat. Increase heat, thicken juices with cornstarch and 1/4 cup water.

Serve sliced roast over rice, and top with sauce.