Chasing Hawk

My marinade for Prime Rib
Measurements are to own preference, I make about a cup or so for about a 5 lb roast.
In a bowl add
soy sauce, olive oil, smashed garlic cloves, fresh cracked black pepper, a little brown sugar. Use a whisk to combine.
Place roast in a large glass bowl stab it in a few places all over, pour marinade over the roast, massage the marinade into the puncture marks. Cover bowl with plastic wrap. Place in the fridge and every few hours take the roast out of the fridge and roll it around in the marinade to coat it again, cover and put back in fridge.
I typically marinade a roast for at least 24 hours turning and massaging every 6 hours. Overnight I like let the roast sit fat side down during the over night hours.
An hour before roasting I take the roast out, place in a wire rack set inside a cookie sheet for a about an hour.
Then heat oven to 500 degrees, put roast in oven for 15 minutes then turn oven down to 325 check every half hour until done to your tastes.
Rare: 120 degrees F (about 10-12 min/pound). Medium Rare: 130 degrees F (about 13-14 min/pound)Medium: 140 degrees F (about 14-15 min/pound)Medium Well:150 degrees F

Remember the meat will continue to cook after taken out of the oven. SO make sure to take it out before true desired wellness is wanted. Let the roast rest for about 30 minutes before carving to let juices resettle in the meat.