Beef rib roast basted frequently
with brandy as it roasts.
Brandied
Beef Roast
- 1 (3 pound) rib roast
- Salt and freshly ground
black pepper to taste
3/4 cup brandy - divided use
- Preheat oven to 425°F.
- Place a rib roast in a
roasting pan. Season with salt and pepper. Pour 1/4 cup brandy
over the roast; bake, uncovered, at 425°F for 10 minutes.
- Reduce oven temperature
to 250°F and roast, basting frequently with an additional
1/2 cup brandy, until an internal thermometer reads 115°F
to 125°F for rare, 125°F to 135°F for medium-rare,
or 135°F to 145°F for medium, approximately 45 to 90
minutes.
- When done, remove from
the oven and allow to stand for ten minutes before carving.
Makes 6 servings.
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