Buffalo Prime Rib With Orange Balsamic Glaze

Buffalo Prime Rib With Orange Balsamic Glaze
Buffalo Prime Rib With Orange Balsamic Glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ROAST:

  • 1

    ( 7- to 8-pound) bone-in buffalo prime rib roast or bone-in beef prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), brought to room temperature (allow 1 hour)

  • 4 1/2 to 5

    cups water

  • Orange balsamic glaze (recipe follows)

  • JUS:

  • 2/3

    cup dry red wine

  • 1/4

    cup Madeira wine (may substitute port)

  • 1 1/2

    cups beef broth

  • Orange Balsamic Glaze:

  • 1 1/2

    tablespoons unsalted butter

  • 1

    cup finely chopped shallot

  • 1

    cup thawed frozen orange-juice concentrate (8 ounces)

  • 1/2

    cup water

  • 1/2

    cup sweet orange preserves

  • 1/2

    cup balsamic vinegar

  • 1

    tablespoon salt

  • 1/2

    tablespoon cracked black peppercorns

  • 1 1/2

    teaspoons finely grated fresh orange zest

Directions

Cook roast: Preheat oven to 450 degrees. Generously season buffalo with salt and pepper. Roast, fat side up, on V-rack in a large flameproof roasting pan in middle of oven for 15 minutes. Reduce oven temperature to 350 and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125 degrees (about 2 to 2 1/4 hours more). Transfer meat to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook as it stands, reaching about 135 for medium-rare buffalo.) Make jus while meat stands: Straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes. Stir in any juices accumulated on carving platter and season jus with salt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered. Carve roast and serve with jus. Orange Balsamic Glaze: Makes about 2 1/4 cups. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

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