8 lb. standing rib roast
4 to 6 cloves garlic, slivered
1/4 c. soy sauce
1 tbsp. freshly ground pepper
1 c. brandy
1 c. beef stock
fresh oregano and thyme sprigs

Using a sharp knife, make 1-inch deep slits evenly spaced over entire surface 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 1 hour.

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

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 stove top 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.