Start by gathering your marinade ingredients. In a mixing bowl, combine minced garlic, liquid smoke, soy sauce, and Worcestershire sauce. This mix becomes the flavor powerhouse. You'll want to whisk it thoroughly for an even blend, so every piece of meat gets the same love.

Place the ribeye roast on a large cutting board. Make shallow cuts in a diamond pattern across the meat's surface. This not only makes for an attractive presentation but also allows the marinade to penetrate deeper. Rub the marinade generously all over the roast, allowing it to seep into every crevice.

Cover your marinated roast and let it sit in the refrigerator for a minimum of 4 hours, but overnight is the way to go if you can swing it. The longer, the better! It gives the flavors time to meld and infuse.

When you’re ready to cook, remove the ribeye from the fridge. Preheat your oven to 325°F (163°C). Letting the meat come to room temperature ensures even cooking.

Now, season the roast generously with kosher salt, black pepper, and smoked paprika. Don't be shy here; the ribs are big and need a solid crust to keep in the juices.

Place the seasoned roast on a rack in a roasting pan. This rack is crucial; it allows air to circulate, creating a stunning crust. Roast for about 1.5 to 2 hours or until the internal temperature reaches your desired doneness. Use a meat thermometer to check—this gadget is your best friend in cooking beef.

Once cooked, let the prime rib rest for about 20 minutes. You want the juices to redistribute. Slicing too soon results in a not-so-messy slice that doesn’t capture all those wonderful flavors.

Now it’s time to slice that glorious roast. Aim for thin slices to showcase all that tenderness. Serve with your favorite sides, and don’t forget the au jus or horseradish sauce for that extra punch!