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Brandied Beef Roast

1 (3 pound) rib roast
3/4 cup brandy, divided use

1. Place a rib roast in a roasting pan. Pour 1/4 cup brandy over the roast; bake, uncovered, at 425 degrees F for 10 minutes.
2. Reduce oven temperature to 250 degrees F and roast, basting frequently with an additional 1/2 cup brandy, until an internal thermometer reads 115 to 125 degrees for rare, 125 to 135 degrees for medium-rare, or 135 to 145 degrees for medium, approximately 45 to 90 minutes.
3. When done, remove from the oven and allow to stand for ten minutes before carving.

Makes 6 servings.