Prime Rib With Herbed Crust And Maderia Sauce Recipes

Steps:

• Preheat the oven to 325 degrees F.
• To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
• In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
• Serve with the pan drippings or sauce if preferred.

Steps:

• Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

Steps:

• Let the rib roast stand a room temperature for 1 hour. In an electric spice or coffee grinder, grind fine the peppercorns and bay leaves, in a small bowl combine well the butter,flour,white pepper,salt, and bay leaf mixture,forming a paste, rub the meat with the paste. In a roasting pan roast meat rib side down in a preheated 500*F. oven for 30 minutes,reduce heat to 350*F., and roast meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer reads medium rare. Forty minutes before the roast is done add the shallots and 30 minutes before the roast is done add the garlic. Transfer the roast to a heated platter discarding stings if necessary. Transfer shallots and garlic to paper towels to drain and keep warm covered loosely. Let roast rest at least 20 to 30 minutes before carving. Make the sauce: Skim fat from, the pan drippings, reserving it for the Yorkshire pudding add the red wine and deglaze the pan over moderately high heat,scraping up brown bits. Boil liquid until it is reduced by half and transfer to a saucepan. Add broth and 1/4 cup of Maderia, boil mixture for 5 minutes. In a small bowl dissolve cornstarch in the remaining 4 tablespoons of Maderia and to the pan in a stream, whisking. bring the sauce to a boil, whisking and boil for 1 minute. Season with salt and pepper. Arrange the shallots, garlic and parsley around the roast and serve with the sauce.

Steps:

• Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
• Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
• Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.

Steps:

• Position rack in center of oven and preheat to 450°F. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
• Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
• Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
• Pour off and reserve fat from baking sheet for Herbed Yorkshire Puddings . Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover.
• Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.

Steps:

• Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
• Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Steps:

• Let the rib roast stand at room temperature for 1 hour. In an electric spice or coffee grinder grind fine the peppercorns and the bay leaves in a small bowl combine well the butter, the flour, the white pepper, the salt and the bay leaf mixture, forming a paste, and rub the meat with the paste. In a roasting pan roast the meat, rib side down, in a preheated 500 degree oven, for 30 minutes, reduce the heat to 350 degrees and roast the meat for 1 hour and 45 minutes to 2 hours more or until a meat thermometer inserted in a fleshy section registers 130 degrees for medium-rare. Forty minutes before the roast is done add the shallots and 30 minutes before the roast is done add the garlic. Transfer the roast to a heated platter and discard the strings if necessary. Transfer the shallots and garlic to paper towels to drain and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up tp 30 minutes before carving. Make the Sauce: Skim the fat from the pan drippings, reserving it for the Yorkshire pudding (recipe follows) add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the maderia and boil the mixture for 5 minutes. In a small bowl dissolve the cornstarch in the remaining 4 teaspoons maderia and add the mixture to the pan in a steam, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the shallot, the garlic and the parsley around the roast and serve the roast with the sauce.

Steps:

• Position rack in center of oven and preheat to 450°F Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
• Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
• Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
• Pour off and reserve fat from baking sheet for Herbed Yorkshire Puddings. Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.