Directions

1. 1

   Preheat your oven to 500°F. Ensure the boneless rib roast is at room temperature before proceeding.

2. 2

   Using a sharp knife, carefully make 8 deep incisions (about 1 inch deep) across the top surface of the roast. Insert one giver sliver into each incision, pressing gently so it nestles into the beef.

3. 3

   Season the entire roast generously with coarse salt and ground black pepper on all sides.

4. 4

   Place the seasoned roast in a roasting pan and transfer to the preheated 500°F oven. Roast for 15 minutes to develop a flavorful crust.

5. 5

   After 15 minutes, reduce the oven temperature to 350°F. Continue roasting the beef until it reaches an internal temperature of 145°F when measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the ginger pieces. This will take approximately 45 to 55 additional minutes, depending on your oven.

6. 6

   Remove the roast from the oven and tent it loosely with aluminum foil. Allow the meat to rest for 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat.

7. 7

   While the roast rests, carefully pour or spoon out excess fat from the roasting pan, leaving behind the browned bits.

8. 8

   Place the roasting pan over medium-high heat on the stovetop. Pour in the beef stock and soy sauce, stirring gently.

9. 9

   Using a wooden spoon or spatula, scrape the bottom and sides of the pan to loosen all the flavorful browned bits. Bring the liquid to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce is reduced by approximately half and slightly thickened.

10. 10

    Slice the rested beef thinly against the grain. Arrange the slices on a serving platter and spoon the warm ginger jus over the top before serving.