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Roast Prime Rib With Madeira Sauce

Source of Recipe

Posted by Marla


Recipe Introduction

& Horseradish Sauce ... Recipe By : Bon Appétit, December 2001

List of Ingredients

1 prime rib beef roast -- 9 to 9-1/2 lb.--excess fat trimmed
1 tablespoon olive oil
6 medium peeled onions -- quartered
2 1/2 cups canned beef broth
1 3/4 cups Madeira
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
1 bay leaf
2 tablespoons butter -- room temperature
2 tablespoons all purpose flour

--HORSERADISH SAUCE--
1 1/2 cups crème fraîche or sour cream
1/2 cup prepared white horseradish
6 tablespoons chopped fresh chives
4 teaspoons fresh lemon juice




Recipe

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.

To make the Horseradish Sauce: Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Makes about 2 cups.

Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.

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. Serve with a hearty
Cabernet Sauvignon. Makes 8 servings.