Rib Roast Recipe

Ingredients

Kosher salt

3/4 cup shallots

1/2 cup cognac

1 cup beef stock

2 Tbl beef stock

2 tbl unsalted butter

Preparation

Season rib. Refrigerateup to 12 hrs. preheat to 450. Roast for 20’. then @ 350 until therm reads 135. Transfer and cover w foil. Pour off most fat.Add shallots,and stir 5-7 mins. Add cognac. stri and add stock and demi-glace. Boil 5, Add butter