PRIME RIB WITH HERBED CRUST AND MADERIA SAUCE

PRIME RIB WITH HERBED CRUST AND MADERIA SAUCE image

Yield 8 people generously

Number Of Ingredients 15

4-rib standing rib roast
1 tablespoon of black peppercorns
1 1/2 bay leaves, crumbled
1/2 stick unsalted butter, cut into cubes and softened
1/4 cup plus 1 Tablespoon all purpose flour
2 teaspoon coarsely ground white pepper
1 teaspoon salt
1 lb large shallots, peeled leaving the ends intact
2 heads of garlic,separated into cloves but not peeled
For the Sauce:
1/2 cup dry red wine
2 cups canned beef broth
1/3 cup Maderia
1 tablespoon cornstarch
parsely sprigs for garnish

Steps:

Let the rib roast stand a room temperature for 1 hour. In an electric spice or coffee grinder, grind fine the peppercorns and bay leaves, in a small bowl combine well the butter,flour,white pepper,salt, and bay leaf mixture,forming a paste, rub the meat with the paste. In a roasting pan roast meat rib side down in a preheated 500*F. oven for 30 minutes,reduce heat to 350*F., and roast meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer reads medium rare. Forty minutes before the roast is done add the shallots and 30 minutes before the roast is done add the garlic. Transfer the roast to a heated platter discarding stings if necessary. Transfer shallots and garlic to paper towels to drain and keep warm covered loosely. Let roast rest at least 20 to 30 minutes before carving. Make the sauce: Skim fat from, the pan drippings, reserving it for the Yorkshire pudding add the red wine and deglaze the pan over moderately high heat,scraping up brown bits. Boil liquid until it is reduced by half and transfer to a saucepan. Add broth and 1/4 cup of Maderia, boil mixture for 5 minutes. In a small bowl dissolve cornstarch in the remaining 4 tablespoons of Maderia and to the pan in a stream, whisking. bring the sauce to a boil, whisking and boil for 1 minute. Season with salt and pepper. Arrange the shallots, garlic and parsley around the roast and serve with the sauce.