A few years ago,I hosted a Jamaican themed party for my niece's birthday.
This is one of the dishes I made.It was a big hit.
I had a roast beef similar to this when I was in Jamaica ,the cook shared this recipe with me,this comes pretty close to what I had there.
Mix the above ingredients together and poke deep holes in the rib roast, 24 hours prior to cooking time. Stuff with mixture and use the remainder to coat the rib roast. Wrap and refrigerate overnight, taking out and leaving to room temperature one half hour before cooking. Roast on a basting pan, covered in foil loosely for an hour a half, taking the top off and basting once or twice before leaving the foil off one half hour before to let the meat brown nicely at the top. Basting helps the natural juices form the au jus which will make itself. You will find that the thinner you slice the roast the more flavor you will get