Roast Prime Rib with Madeira Sauce and Horseradish Sauce

By lovemygolden

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 (see below)

Preparation

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.

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.

Horseradish Sauce (Bon Appétit | December 2001)

Makes about 2 cups

1 ½ cups crème fraîche or sour cream
1/2 cup prepared white horseradish
6 tablespoons chopped fresh chives
4 teaspoons fresh lemon juice

Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

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