Ingredients: |
Ingredients: 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 Horseradish Sauce: 1 1/2 cups crème fraîche or sour cream 1/2 cup prepared white horseradish 6 tablespoons chopped fresh chives 4 teaspoons fresh lemon juice
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Directions: |
Directions: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
Horseradish Sauce: 1 1/2 cups crème fraîche or sour cream 1/2 cup prepared white horseradish 6 tablespoons chopped fresh chives 4 teaspoons fresh lemon juice |
Personal
Notes: |
Personal
Notes: 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.
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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