Brian's Garlicky Prime Rib

Prepare the Marinade (15 minutes): In a bowl, combine the onion soup mix, minced garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce. Gradually whisk in the amber or dark beer until well combined.

Infuse the Roast (2 hours): Create small slits across the surface of the prime rib roast. Insert slivers of garlic into these slits, ensuring they are well-embedded. Place the roast in a large resealable plastic bag, pour in the prepared marinade, and seal tightly. Refrigerate for 1 hour, then remove from the refrigerator and allow the roast to marinate at room temperature for an additional hour.

Preheat the Oven (10 minutes): Preheat your oven to 400 degrees F (200 degrees C). Position a roasting rack inside a roasting pan.

Prepare for Roasting (5 minutes): Remove the roast from the marinade bag and place it on the rack in the roasting pan. Pour the remaining marinade over the roast, allowing it to drip into the pan. Thoroughly rub the olive oil over the entire surface of the roast. Season generously with salt and freshly ground black pepper. Cover the roast loosely with a large sheet of aluminum foil, sealing it to the edges of the roasting pan.

Roast the Prime Rib (Approximately 2 hours): Bake the roast for 1 hour with the aluminum foil cover. Remove the foil, baste the meat with the accumulated pan juices, and continue roasting uncovered until the meat is browned to your liking. Use an instant-read meat thermometer inserted into the thickest part of the roast (avoiding bone) to monitor internal temperature. For medium-rare, aim for 130 to 135 degrees F (54 to 57 degrees C), which typically requires about 1 more hour of roasting.

Rest and Serve (30 minutes): Remove the roast from the oven and cover it loosely with a tent of aluminum foil. Allow the roast to rest for 20 to 30 minutes before carving. During this resting period, the internal temperature will rise approximately 10 degrees to reach 140 to 145 degrees F (60 to 65 degrees C). Carve and serve immediately.