Roast Prime Rib With Madeira Sauce Food

ROASTED PRIME RIB WITH THYME AND MARSALA

Steps:

• For the beef: Allow the beef to stand at room temperature before roasting, 30 minutes. Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Mix together the thyme, salt, pepper and garlic in a small bowl. Make 1-inch-long, 1/2-inch-deep slits all over the meat using a paring knife. Rub the garlic mixture into the slits and onto the rest of the meat. Place the meat, fat-side up, in a shallow roasting pan. Roast for 45 minutes. Cover the meat with foil and continue to roast until a meat thermometer inserted straight down into the center of the meat registers 145 degrees F for medium-rare, 65 to 75 minutes. Place the roast on a baking sheet and tent with foil. Allow to rest for 20 minutes.
• For the sauce: Combine any juices from the rested meat with the broth, marsala, arrowroot and thyme in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, 20 minutes. Whisk in the butter until smooth and season with salt and pepper. Pour the sauce into a serving pitcher. Slice the roast into 1/2-inch-thick slices and arrange on a platter. Serve the sauce alongside.

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.

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.

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.

RESTAURANT-STYLE PRIME RIB ROAST

Steps:

• Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
• Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
• Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
• Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
• When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.

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.

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.

NEW YORK STRIP ROAST WITH MADEIRA PAN SAUCE

Steps:

• Mix coarse salt, pepper, and allspice in bowl. Sprinkle spice mixture over roast. Let stand at room temperature 1 hour.
• Preheat oven to 375°F. Heat oil in large wide ovenproof skillet over mediumhigh heat until nearly smoking. Add roast, fat side down, to skillet; cook until well browned on bottom, 3 to 4 minutes. Turn roast, fat side up, and transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F for medium-rare, about 50 minutes. Transfer to platter; let rest while preparing sauce.
• Pour off all but 2 tablespoons drippings from skillet and heat over medium-high heat. Add shallots to skillet and sauté until soft, about 3 minutes. Add Madeira; boil 1 minute. Add broth and boil until liquid is reduced by about 1/3, stirring occasionally, about 8 minutes. Add any accumulated juices from meat to skillet; boil 1 minute longer. Turn off heat; add frozen butter and swirl skillet until butter is blended into sauce. Season sauce with salt and pepper.
• Transfer sauce to small pitcher. Cut meat against grain into 1/3-to 1/2-inch slices and arrange on platter. Serve sauce alongside.
• A Napa Valley Cabernet Sauvignon. We like the blackberry and blueberry flavors and the subtle cocoa and spice of the 2005 Ladera ($39).

ROAST PRIME RIB OF BEEF

Steps:

• Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
• Place the meat on a rack in a shallow roasting pan.
• Roast in a preheated 450 degree F oven for 25 minutes.
• Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
• Cover loosely and let stand for 15 minutes before carving.
• For the Au Jus: Spoon off any excess fat from the roasting pan.
• Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
• Pour the beef broth into the roasting pan.
• Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
• Season with salt and pepper.
• Strain the roasting juices into a heated sauce boat and serve with the roast.