Prime Rib With Madiera Sauce Recipes

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:

• Rub the roast all over with vodka. Rub in the salt and pepper. Cut small pockets in the fat and insert the bay leaves. Let roast sit at room temperature for 2 hours.
• Preheat the oven to 425 degrees F.
• Place the beef in a roasting pan and roast 30 minutes. Reduce the heat to 325 degrees F and roast 12 to 15 more minutes per pound for rare to medium rare. When beef is cooked, let it sit in a warm place for 30 minutes.
• Meanwhile, in a saucepan caramelize shallots in 1 tablespoon of the butter and deglaze with Madeira in a saucepan over high heat until wine is reduced by half. Add stock and reduce again by half. Break butter into small pieces and whisk into sauce until completely smooth. Reduce heat to low, add Stilton and whisk until melted. Keep warm, but be careful not to overheat as sauce will separate.
• Carve the beef, serve the warm sauce with the beef, along with fresh horseradish and watercress.

Steps:

• Preheat oven to 450 degrees, and position rack in center of oven. Place beef, rib side down, on a large heavy rimmed baking pan. rub with olive oil, and generously coat with salt and pepper. Roast beef about 20-25 minutes. Remove beef from oven, reduce heat to 350 degrees. Place quartered onions and shallots around beef, and return to oven. Continue to roast until meat thermometer inserted in center of beef registers 125 degrees for medium rare, approx 2 hours. Stir onions occasionally. Meanwhile, combine beef broth, Madeira, Standing Sun Syrah, Thyme, Rosemary, Parsley, and Bay leaf in a medium saucepan. Boil mixture until reduced to 1/2 of original amount. About 30 minutes. Remove from heat, drain and discard all herbs. Transfer beef to platter. Use a slotted spoon to remove all onions and shallots and place alongside roast in new platter. Scrape juices and bits from roasting pan, and add 1 1/2 cups of juice to sauce, along with butter and flour. Boil approx 5 minutes, whisking to mix everything. Add sauce over roast, and serve.