Ingredients

serves 6-8

　　8-pound standing rib roast

　　4-6 cloves garlic, slivered

　　1/4 cup soy sauce

　　1 tablespoon freshly ground pepper

　　Fresh oregano and thyme sprigs

　　1 cup brandy

　　1 cup beef broth

　　Salt and pepper

　　

Step 1

Using a sharp knife, make 1-inch-deep slits, evenly spaced, over the entire surface of the roast; press the slivered garlic into the slits. Place in a roasting pan. Brush the outside of the roast with soy sauce, sprinkle with pepper and oregano and thyme sprigs, and let roast stand at room temperature for 1 hour.

　　

Step 2

Preheat the oven to 350 degrees. Cook the roast to the preferred doneness: For medium rare, roast the beef 14 minutes per pound or until meat thermometer inserted into the center reads 125 degrees. For medium, roast 15 minutes per pound or until temperature reaches 135 degrees. While cooking, baste every 10 minutes with brandy. When the roast is done, transfer it to a warmed platter and let stand for 15 minutes before carving.

　　

Step 3

Skim and discard the fat from the roasting pan. Place the pan on the stove over medium heat and pour in the broth. Deglaze the pan by stirring to dislodge any browned bits. Simmer the sauce for a few minutes, then season with salt and pepper to taste. Carve the roast and spoon the sauce over the meat.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.