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Ingredients
- 1 (3-pound) boneless rib roast, at room temperature (see note)
- 8 slivers fresh ginger
- Coarse salt and ground pepper
- 1 1/2 cups beef stock
- 1/4 cup soy sauce
Method
- Preheat oven to 500 degrees F.
- Make 8 (1-inch) deep incisions on the top of the roast.
- Insert 1 piece of ginger into each incision.
- Season entire roast with salt and pepper and place in a roasting pan.
- Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes.
- Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.
- Pour or spoon out most of the oil from the roasting pan.
- Place the roasting pan over medium-high heat.
- Pour in the beef stock and the soy sauce.
- Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits.
- Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
- To serve, slice the beef thinly and spoon warm sauce over top.
- Note: A boneless rib roast is an excellent cut of beef for roasting.
- If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.
