1 (6 to 7 lb.) boneless beef rib roast
1 c. soy sauce
1/2 c. cooking oil
1/4 c. light molasses
1 tbsp. ground ginger
1 tbsp. dry mustard
4 cloves garlic, minced

Place meat in a plastic bag; set in a deep bowl. For marinade, combine remaining ingredients; pour over meat. Close bag. Chill overnight, turning occasionally. Remove meat, reserving marinade. Place meat, fat side up, on a rack in a shallow roasting pan. Sprinkle with a little salt and pepper. Insert a meat thermometer.

Roast in a 325 degree oven for 3 to 3 3/4 hours for rare or until thermometer registers 140 degrees; 3 1/2 to 4 1/2 hours for medium (160 degrees); or 4 to 4 3/4 hours for well done (170 degrees). During roasting, baste several times with the reserved marinade. Remove roast from oven; cover with foil. Let stand about 15 minutes. Remove strings and carve thinly across the grain. Serves 14.