8 lb Standing rib roast
4    -6 cloves garlic, slivered
1/4 c  Soy sauce
1 tb Freshly ground pepper
1 c  Brandy
1 c  Beef stock
Fresh oregano and thyme
-sprigs

Using a sharp knife, make 1″ deep slits evenly spaced over entire surgfce
of roast and insert garlic slivers. Place in roasting pan. Brush outside of
roast with soy sauce, sprinkle with pepper and let roast stand at room
temperature for one hour.

Preheat oven to 350^. For medium rare, roast 14 minutes per lb. or until
meat thermometer inserted in center of roast reads 125^. For medium roast
15 minutes per lb. or until meat thermometer inserted in center of roast
reads 135^.

While cooking baste every 10 minutes with brandy.

Transfer to warm platter and let sit 15 minutes before carving. Skim fat
from roasting pan and discard. Place pan on stovetop over medium heat. Pour
in the stock. Deglaze pan and simmer for a few minutes and adjust
seasoning. Carve roast and spoon sauce over meat.