Roast Prime Rib with Madeira Sauce and Horseradish Sauce
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Ingredients
- 1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
- 6 medium onions, peeled, quartered
- 2 1/2 cups canned beef broth
- 4 large fresh thyme sprigs
- 4 large fresh parsley sprigs
- 3 large fresh rosemary sprigs
- 2 tablespoons (1/4 stick) butter, room temperature
- 2 tablespoons all purpose flour
Recipe Preparation
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.