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Ingredients
- 8 lb Standing rib roast
- 4 x -6 cloves garlic, slivered
- 1/4 c. Soy sauce
- 1 Tbsp. Freshly grnd pepper
- 1 c. Brandy
- 1 c. Beef stock
- Â Â Fresh oregano and thyme sprigs
Directions
- Using a sharp knife, make 1" deep slits proportionately spaced over entire surgfce of roast and insert garlic slivers. Place 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 14 min per pound or possibly till meat thermometer inserted in center of roast reads 125^. For medium roast 15 min per pound or possibly till meat thermometer inserted in center of roast reads 135^.
- While cooking baste every 10 min with brandy.
- Transfer to hot platter and let sit 15 min before carving. Skim fat from roasting pan and throw away. Place pan on stovetop over medium heat. Pour in the stock. Deglaze pan and simmer for a few min and adjust seasoning. Carve roast and spoon sauce over meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3593g | |
| Calories 9927 | |
| Calories from Fat 7183 | 72% |
| Total Fat 796.39g | 995% |
| Saturated Fat 328.32g | 1313% |
| Trans Fat 0.0g | |
| Cholesterol 2134mg | 711% |
| Sodium 6060mg | 253% |
| Potassium 8696mg | 248% |
| Total Carbs 13.41g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.26g | 1% |
| Protein 512.13g | 819% |
