Place prime rib (fat side up) on a rack in a roasting pan.
Whisk together soy sauce, Worcestershire sauce, garlic powder, onion powder, browning sauce and water in a medium bowl.
Using a meat injector, inject approximately 3/4 cup of the marinade evenly throughout roast.
Pour remaining marinade in bottom of roasting pan.
Combine salt and pepper in a small bowl. Rub the roast evenly with olive oil, then with salt and pepper mixture.
Allow roast to come to room temperature by letting it sit 2 hours.
After 1-1/2 hours have passed, preheat your oven to 450 degrees F (oven should be preheated by the time the roast has reached room temperature). The oven rack should be on 2nd tier from the bottom and top rack should be placed with enough room for roasting pan to fit in oven, or remove top rack before preheating.
Bake for 30 minutes. Remove roast from oven and reduce temperature to 200 degrees F. I open my oven door about 6 inches for approximately 6-7 minutes which reduces my temperature to 200 degrees F (ovens may vary).
Return roast to oven and bake 24.5 minutes per pound (2 hours and 27 minutes for a 6 pound roast), or until internal temperature reaches 125-130 degrees F for medium rare (in the thickest part of roast with an instant read thermometer).
Place roast on a cutting board or serving platter and loosely cover with foil. Allow to rest for 20 minutes. Prepare the au jus while roast is resting.
