ROAST PRIME RIB WITH MADEIRA SAUCE

Roast Prime Rib With Madeira Sauce image

Provided by BethR

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

9 lbs prime rib 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 wine
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley
3 large fresh rosemary
1 bay leaf
2 tablespoons butter, room temperature
2 tablespoons all-purpose flour

Steps:

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.
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. 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.

Nutrition Facts : Calories 2019.2, Fat 172.5, SaturatedFat 72.2, Cholesterol 380.1, Sodium 542, Carbohydrate 12.2, Fiber 1.2, Sugar 4.2, Protein 83.1