Prime Rib With Madiera Sauce Recipes

PRIME RIB ROAST WITH MADEIRA WINE SAUCE

Steps:

• Use a standing rib roast (this cut of roast has the rib bones attached). Each rib feeds two people, so if you're feeding eight people, you need a 4 rib roast. You can get up to a 7 rib roast. While this is an expensive cut of meat, all of it is tender, and there is very little waste. Let roast stand in kitchen 2-4 hours (depending on size) to bring to room temp. Alternatively, place roast, fat side down on Tragaer Grill to smoke for 2 hours. Pre-heat oven to 425F Rub outside with oil, salt and other spices (either pepper, ginger, thyme, mustard). Place bone-side down in roasting pan. Drape with bacon strips, or if you prefer not to use bacon, baste every 15 min. Cook at 425F for 15 minutes to sear. Reduce oven temperature to 200F, cook until done (about 45 min/lb). Use a meat thermometer; it?s the only sure way to ensure the roast is done properly. Slow roasting produces more uniform tender pink meat, almost to the outside. Increasing the temp will reduce cooking time, but also increases the amount of well done meat around the edges of the roast. Meat Temp: 120F for very rare; 130F for a medium-rare; 140F for medium. Start Madeira sauce . Reserve about 1 cup consomme. Boil remaining Beef Consomme in a sauce pan until reduced by at least 1/2. Stir in tomato paste. Mix flour and reserve consomme, stiring until smooth (add add''l beef consomme if this is too thick to pour). Gradually pour flour mixture into sauce pan. Stir until thickened. Remove from heat. Remove roast from oven when cooked to desired doneness; set aside to stand for 20-30 minutes (to redistribute juices). Do not cover the roast, tenting will cause the crust to get soggy. Meat continues to cook and temperature will continue to rise slightly. Finish Madeira sauce: When roast is done, pour off grease from pan (can use for Yorkshire pudding). Will be very little grease if roast is smoked prior to cooking. Poor meat juices into sauce pan with thickened beef consomme, getting as much of scrappings from the bottom of roasting pan as you can. Add Madeira Wine, stir until smooth. Heat Madiera sauce on low if necessary prior to serving. Slice roast - first cut rib bones out; lie roast on cut side to carve slices. To serve, place sliced roast on platter and serve Madeira sauce on the side in a seperate gravy boat.

ROAST PRIME RIB WITH MADEIRA SAUCE AND HORSERADISH 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.

ROAST PRIME RIB WITH MADEIRA 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.

EASY PRIME RIB WITH FRESH HORSERADISH SAUCE

Steps:

• Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat.
• At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve.
• Preheat the oven to 225 degrees F. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs.
• Roast until an instant-read thermometer inserted into the center of the prime rib registers 125 degrees F, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour.
• Increase the oven temperature to 500 degrees F. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes.
• Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef's knife and then slice the meat across the grain.
• Serve with the crispy herbs, horseradish sauce and flaky sea salt.

STANDING RIB ROAST WITH MADEIRA AND STILTON SAUCE

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.

PRIME RIB WITH MADIERA SAUCE

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.

MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE

Steps:

• Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.

RIB ROAST WITH MADEIRA GRAVY

Steps:

• Combine salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Transfer to a warm serving platter. Let stand 20 minutes., Meanwhile, for gravy, pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving 1/4 cup; set drippings aside. In a skillet, saute the mushrooms and onion in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from the heat. , Add enough beef broth to reserved drippings to measure 3-1/2 cups. In a large saucepan, combine flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy.