| 1 - 6 lb. | rolled rib roast of beef | | 2 cups | beef broth | | 2/3 cup | Japanese soy sauce | | 1/2 cup | Red wine | | 1/2 cup | finely chopped green onions | | 3 T. | brown sugar | | 2 T. | lemon juice | | 2 tsp. | powdered ginger | | 2 cloves | garlic, crushed |
| | Place meat in a deep bowl. Mix together the broth,soy sauce, wine, green onions, sugar, lemon juice, ginger and garlic. Stir until sugar dissolves then pour over meat, cover and let marinate in the refrigerator overnight or for at least 10 hours. Turn the meat occasionally. Preheat oven to 325 degrees. Remove meat from marinade and place on a rack in a foil-lined roasting pan. (The foil is important as the sugary marinade tends to burn on the bottom of the pan.) Pour the marinade into a saucepan and set aside - it will be used for basting, then heated later and served as a sauce. Allow approximately 32 minutes per pound for rare, 38 minutes per pound for medium. (A meat thermometer is recommended in the recipe, but I usually allow 35 minutes per pound.) While it is roasting, brush the beef three or four times with some of the marinade. Allow the meat to "rest" for about 20 minutes after it is removed from the oven. Just before serving, heat the remaining sauce, then serve with the meat. (Rice is a good served as a side.) |
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