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.