Standing Rib Roast With Madeira And Stilton Sauce Food

STANDING RIB ROAST

Steps:

• Position a rack in the lower third of the oven (move the other racks up to make room for the roast). Pat the rib roast dry with paper towels. Using a sharp thin knife, poke slits in the top and sides of the roast and between the ribs; stuff the slits with the garlic slices, poking them into the meat so that they're covered. (Do this 3 or 4 slits at a time so you don't lose track of where you made the cuts.)
• Pulse the peppercorns in a mini food processor or spice grinder to break them up. Add 2 tablespoons salt, the rosemary and thyme and pulse until finely chopped. Pour into a small bowl and stir in the olive oil. Rub all over the top, sides and bottom of the roast (not the bones). Set on a rack in a roasting pan, bone-side down, and let stand at room temperature, 30 to 60 minutes. Meanwhile, preheat the oven to 450˚ F.
• If using a probe thermometer, insert it into the thickest part of the roast, about halfway in. Place on the lower oven rack and roast until the meat starts browning and the fat sizzles, about 20 minutes. Reduce the oven temperature to 325˚ F and continue roasting until the internal temperature registers 130˚ F, 1 1/2 to 2 hours more, carefully basting with the drippings every 30 minutes.
• Transfer the rack with the roast to a rimmed baking sheet or large cutting board and let rest 30 to 40 minutes. Carve off the bones in one piece (see right), then slice the meat with a sharp carving knife.

FILET OF BEEF WITH MADEIRA SAUCE

Steps:

• Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
• Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
• Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

SUNDAY RIB ROAST

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.

STANDING RIB ROAST

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
• Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
• Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
• Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
• Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

CLASSIC STANDING BEEF RIB ROAST

Steps:

• Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
• Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
• Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
• Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.

EASY STANDING RIB ROAST

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
• Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
• Let rib roast stand for 10 to 20 minutes before carving.

STANDING RIB ROAST WITH TWO SAUCES

Steps:

• Heat oven to 350ºF.
• Place meat, fat side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. Meanwhile, mix sour cream, horseradish and sugar until blended. Refrigerate until ready to serve.
• Remove meat from oven. Cover with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).
• Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.
• Slice meat. Serve with sauces.

STANDING RIB ROAST

Steps:

• Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
• Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
• Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

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.