Roast Prime Rib w/Madeira Sauce & Horseradish Sauce

This traditional English dish never disappoints.  Giving the option of two side sauces for the tender, juicy roast guarantees a table of satisfied smiles this holiday supper.

Size: 8 servings

1 9-9 1/2 lb prime rib beef roast, excess fat trimmed (preferably tied)
1 tbsp olive oil
6 medium onions, peeled, quartered
2 1/2 cups canned low-sodium 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 tbsp (1/4 stick) butter, room temperature
2 tbsp all-purpose flour
1 1/2 cups creme fraiche or sour cream
1/2 cup prepared white horseradish
6 tbsp chopped fresh chives
4 tsp fresh lemon juice


PRIME RIB:  Position rack in center of oven and preheat to 450F.  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 350F.  Place onions around beef.  Continue to roast until thermometer inserted into center of beef registers 125F 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 discard fat from baking sheet.  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.

HORSERADISH SAUCE:  Whisk all ingredients to blend in small bowl.  Season with salt and pepper.  (Can be made 2 days ahead.  Cover and chill.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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