Brandied Prime Rib
Cut: Rib or Ribeye Roast/Prime Rib
Preparation Time: 1 Hour and 10 Minutes
Cook Time: 2 to 3 Hours |
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Main Ingredients:
6 to 8 pound Beef Rib Roast, French-cut and trimmed
4 to 6 cloves of garlic, slivered
1/4 cup soy sauce
1 tablespoon freshly ground pepper
Fresh oregano and thyme springs
1 cup brandy
1 cup beef broth
Salt and Pepper
Directions:
- Make 1" slits evenly over surface of roast, press garlic into slits. Place in roasting pan. Brush roast with soy sauce, sprinkle with pepper, oregano and thyme springs. Let roast stand at room temperature for 1 hour.
- Roast in 350F oven. Cook roast to preferred doneness. Medium-rare 30 minutes per pound or until thermometer reaches 135F; Medium, 45 minutes per pound or to 150F.
- While roasting baste every 30 minutes with brandy. When roast is done transfer to a warm platter and let stand for 15 minutes before carving.
- Skim and discard fat from pan. Place pan over medium heat and pour in broth. Deglaze the pan by stirring to dislodge any browned bits. Simmer sauce, season with salt and pepper to taste. Carve roast and spoon sauce over meat.
Recipe Notes:
Recipe from Paula Dean's cookbook, The Lady and Sons. www.ladyandsons.com
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