Juicy Rib Beef Roast
• 1 fat-trimmed, 4-bone beef rib-eye roast (about 3.5 kg)
• 1 tablespoon dried thyme
• 1 1/2 teaspoons kosher or coarse sea salt
• 1 1/2 teaspoons fresh-ground black pepper
• 1 1/4 cups fat-skimmed beef broth
• 1/4 cup brandy or port
1. Rinse meat and pat dry. In a small bowl, mix thyme, salt, and pepper. Rub mixture evenly all over roast. Set onto the lower tray, bones down.
2. Roast beef at 180°C for about 2 hours
3. Transfer roast to a platter and let stand in a warm place at least 10 minutes.
4. Meanwhile, skim off and scrape remaining fat and bits from fryer into a saucepan. Add beef broth to pan and stir to. Add brandy. Set pan over high heat and stir until mixture is boiling vigorously. Stir in juices accumulated from roast on platter. Pour sauce through a fine strainer into a small pitcher.
5. Carve roast and serve with sauce.
Note: For easy carving, have the butcher cut the rib-eye muscle from the bones, then tie the meat and bones back together for roasting. After cooking, the roast may stand in a warm place up to 30 minutes. To serve, snip off the string, lift the roast off the bones, and slice the meat. Cut between the bones to serve them.