Brandied Beef Roast
Simple elegance. A succulent, flavorful beef rib roast, simply basted with brandy as it roasts.
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.