Rib Roast With Madeira Gravy Recipes

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.

PRIME RIB WITH BEEF GRAVY

Steps:

• For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan.
• Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes.
• For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish.
• Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.

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.

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.

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.

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.

ROAST PRIME RIBS OF BEEF WITH SHIITAKE PAN GRAVY

Steps:

• Let the rib roast stand at room temperature for 1 hour. In a small bowl knead together the rosemary, the salt, and 1/2 stick of the butter and rub the meat with the mixture. In a roasting pan roast the meat, ribs side down, in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 3/4 to 2 hours more, or until a meat thermometer inserted in a fleshy section registers to 130°F. for medium-rare. Forty-five minutes before the roast is done add the onion and the bell pepper to the pan. During the last 40 minutes of roasting, in a bowl let the shiitake mushrooms soak in the water for 30 minutes, squeeze out the excess liquid, and reserve the soaking liquid in bowl. Discard the stems and slice the caps thin. Strain the reserved liquid through a fine sieve into another bowl. Transfer the roast to a heated platter, discarding the strings, transfer the onion and the bell pepper to paper towels to drain, and reserve them for the shiitake pan gravy. Let the roast stand for 20 to 30 minutes before carving.
• In a heavy skillet sauté the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and sauté the mixture, stirring, for 1 minute. Add the broth and the reserved mushroom liquid and boil the liquid until it is reduced to about 2 1/2 cups. Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan, add the reserved onion and bell pepper and the Sherry, and sauté the mixture over moderately high heat, scraping up the brown bits, for 1 minute. Boil the Sherry mixture until it is reduced by half, strain it through the fine sieve into the mushroom mixture, and bring the mixture to a boil. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste, and transfer the gravy to a heated sauceboat.
• Serve the roast with the pan gravy.