Roast Prime Rib With Madeira Sauce And Horseradish Sauce Recipes

Steps:

• Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see Cook's Note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

Steps:

• Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Steps:

• Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
• Preheat oven to 400 degrees F (200 degrees C).
• Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
• Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Steps:

• Combine mayonnaise, sour cream, horseradish, ketchup, paprika, salt, cayenne pepper, hot sauce, oregano, and pepper in a bowl; stir to combine. Refrigerate for at least 1 hour before serving to meld flavors.

Steps:

• Preheat oven to 325 degrees F.
• In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.
• Pour oil over roast. Gently rub in. Sear prime rib in a heavy saute pan on all three sides; about 2 to 3 minutes each side. Place pan in oven. Cook for 1 1/2 hours until you reach an internal temperature of 135 degrees F.
• Remove from oven and place on hot grill for an additional 15 minutes to grab grill flavor and caramelize the surface of the meat. Remove from grill and let rest for 10 minutes before slicing. Serve with the Horseradish Sauce.
• In a medium sized bowl, mix together all ingredients and serve with Prime Rib. Place in refrigerator until ready to serve.

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:

• Stir together crumbled bay leaves, sage, orange zest, salt, pepper and the oil in a mortar and pestle. Rub herb mixture all over the beef, coating evenly. Refrigerate, covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees.
• Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
• Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.