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April 27, 2010 / Sarah

National Prime Rib Day


I’ll admit it – I didn’t use prime rib, but the thought was there.  What were my reasons for not using prime rib, you ask?  1) Prime Rib is expensive and 2) I couldn’t find prime rib at the grocery store.  I used a rump roast instead but didn’t adjust the cooking time enough and mine ended up being well done instead of medium rare.  Still delicious but I’m sure it was quite the same.

Roast Prime Rib with Madeira Sauce and Horseradish Sauce
From Bon Appetit

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

  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.
  2. 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 and pour through a fine mesh strainer. Discard herbs.
  3. Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
  4. Scrape juices and browned bits from baking sheet into Madeira 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.
  5. Whisk sour cream, horseradish, chives, and lemon juice to blend in small bowl. Season with salt and pepper. Serve beef with Madeira sauce and horseradish sauce.
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