ROAST PRIME RIBS OF BEEF WITH HERBED CRUST AND MADEIRA SAUCE

ROAST PRIME RIBS OF BEEF WITH HERBED CRUST AND MADEIRA SAUCE image

Categories Beef

Number Of Ingredients 14

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a 4-rib standing rib roast (trimmed 10 - 10 1/2 pounds)
1 tablespoon black peppercorns
2 bay leaves, crumbled
1/2 stick unsalted butter,cut into pieces and softened
1/4 cup flour
2 tsps. coarsley ground white pepper.
1 tsp. sea salt
1 pound large shallots peeled leaving the ends intact.
2 heards garlic, separated into cloves but not peeled.
for the sauce
1/2 cup dry red wine
2 cups beef broth
1/3 cup Sercial Madeira
1 Tablespoon cornstach

Steps:

Let the rib roast stand at room temperature for 1 hour. In an elecric spice or coffee grinder grind the peppercorns and bay leaves, in a small bowl combine well the butter, flour, white pepper, salt and the bay leaf mixture forming a paste and rub the meat with the paste. In a roasting pay roast the meat rib side down in preheated 500 degree oven for 30 minutes. reduce heat to 350 and roast the meant for 1 1/2 hours or 130 degree for medium rare. Forty minutes before roast is done add the shallots and 30 minutes before roast is done add garlic. Remove roast from pan keep warm. Sauce. Skim the fat from the drippings, reserve for Yorkshire. add red wine and deglaze pan over moderately high heat. boil until liquid reduced by half and transfer to a saucepan. add broth and 1/4 cup Madeira and boil for 5 minutes. Dissolve cornstarch and remaining 4 tsps. Madeira and add mixture to the pan in a stream, whisking. bring sauce to a boil, whisking, and boil for 1 minute. Season with salt and pepper and transfer to a heated sauce boat.