Ingredients

• 5 pounds Prime Ribeye Roast
• 1 can or bottle (12 fluid ounces) Beer
• 1/2 cup Honey
• 1/2 cup Soy Sauce
• 1/4 cup Montreal Steak Seasoning
• 2 teaspoons Minced Garlic

Instructions

1. Use a metal skewer to poke holes throughout the beef rib roast, allowing the marinade to penetrate the muscle.
2. In a bowl, whisk together beer, honey, soy sauce, Montreal steak seasoning, and minced garlic. Pour the mixture into a large resealable plastic bag.
3. Add the rib roast to the bag, coat it with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
4. Preheat the oven to 350°F (175°C).
5. Remove the rib roast from the marinade and discard the remaining marinade. Place the roast into a roasting pan with a rack.
6. Cook the roast until 140°F (60°C) and slightly pink in the center, approximately 2 1/2 hours.
7. Remove the roast from the oven, cover it with aluminum foil, and rest for 20 minutes before slicing and serving.