3 pounds rib roast
3/4 cup brandy, divided use
Place a rib roast in a roasting pan. Pour 1/4 cup brandy over the roast; bake, uncovered, at 425 degrees for 10 minutes.
Reduce oven temperature to 250 degrees and roast, basting frequently with an additional 1/2 cup brandy, until an internal thermometer reads 115 to 125 degrees for rare, 125 to 135 degrees for medium-rare, or 135 to 145 degrees 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.