Buffalo Prime Rib With Orange Balsamic Glaze

By á-3514

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

Preparation

Step 1

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.