Roast Beef with Ginger and Jus

Total Time:
55 min
15 min
15 min
25 min

6 to 8 servings

  • 1 (3-pound) boneless rib roast, at room temperature (see note)
  • 8 slivers fresh ginger
  • Coarse salt and ground pepper
  • 1 1/2 cups beef stock
  • 1/4 cup soy sauce
  • Preheat oven to 500 degrees F.

  • Make 8 (1-inch) deep incisions on the top of the roast. Insert 1 piece of ginger into each incision. Season entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes.

  • Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.

  • Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.

  • To serve, slice the beef thinly and spoon warm sauce over top.

  • Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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