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Bon Appétit

Roast Prime Rib with Madeira Sauce and Horseradish Sauce

4.6

(140)

Image may contain Food Pork and Roast
Roast Prime Rib with Madeira Sauce and Horseradish Sauce

Offer a hearty Cabernet Sauvignon with this impressive prime rib.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
1 tablespoon olive oil
6 medium onions, peeled, 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 (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
Horseradish Sauce

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

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

    Step 4

    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.

TagsRed WineWineAlcoholBeveragesRib RoastBeefMeatHorseradishHerbs & SpicesOnionRoot VegetableVegetableThymeParsleyRosemaryMainDinnerKetoRoastChristmasBon Appétit
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