BRANDY PRIME RIB

 

Contributed by:       John Dinnocenzo

 

Ingredients:

 

8 lb standing rib roast

4 – 6 cloves garlic, cut into slivers

¼ cup soy sauce

1 tbsp freshly ground pepper

1 cup brandy

1 cup beef stock

fresh oregano and thyme sprigs

 

Directions:

 

Using a sharp knife, make 1 inch deep slits evenly over the entire surface of roast and insert garlic slices.  Place roast in roasting pan.  Brush outside of roast with soy sauce, sprinkle with pepper and let roast stand at room temperature for one hour.  Preheat oven to 350°.  For medium rare:  roast the beef 14 minutes per lb or until meat thermometer inserted in the center of meat reads 125°.  For medium roast, roast 15 minutes per lb or until inter temperature reaches 135°.  While cooking, baste every 10 minutes with brandy.  Transfer to serving platter and let sit 15 minutes before carving, then skim fat from roasting pan and discard.  Place pan on stove top over medium heat.  Pour in beef stock.  Deglaze pan by stirring to dislodge any browned bits.  Simmer for a few minutes, then taste and adjust seasoning.  Carve the roast and spoon sauce over meat.