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Roast Prime Rib With Madeira Sauce And Horseradish Sauce


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  • 1 prime rib beef roast - (9 to 9 1/2 lbs) excess fat trimmed
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 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 butter - (1/4 stick) room temperature
  • 2 tablespoons all purpose flour
  • Horseradish Sauce (see recipe)


Servings 8


Step 1

Position rack in center of oven and preheat to 450 degrees. 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 degrees. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125 degrees 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" (see recipe). 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.

This recipe yields 8 servings.

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