Assigned Tags / Keywords:

beer, Christmas, main dish, meat, rib, roast, soy sauce

Ingredients per portions

8 lb	standing rib roast
4 clove(s)	garlic, cut into slivers
125 ml	soy sauce
1 tbsp	pepper, freshly ground
½ tsp	allspice, ground
750 ml	dark beer or stout
250 ml	beef stock

Using the tip of a sharp knife, Make 2.5 cm slits at regular intervals over the entire roast using the tip of a sharp knife. Insert the garlic slivers into the slits.

Place in a roasting pan. Brush the outside with the soy sauce. Sprinkle with the pepper and allspice. Let the roast stand at room temperature for 1 hour.

Preheat an oven to 180°C.

Roast the beef 13 minutes per pound for rare, 14 minutes per pound for medium-rare, 15 minutes per pound for medium, or until done to your liking. Baste every 10 minutes with dark beer or stout.

Transfer to a warmed platter and let sit for 15 minutes before carving. Skim the fat from the roasting pan and discard.

Place the pan on the stove top over medium-high heat. Pour in the stock (or more beer). Deglaze the pan by stirring to dislodge any browned bits. Simmer a few minutes, adjust the seasoning.

Carve the roast and spoon some of the sauce over the meat.

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