Standing Rib Roast with Madeira Sauce

Prime rib is one of our favorite holiday meals. This expensive cut of meat combines the best that beef has to offer, tender juicy meat flavored by a thin layer of fat. Prime rib is also called standing rib roast or rib roast and can be prepared with or without the bones. We prefer to roast it with the bones as they serve as a natural roasting rack.

Rib roasts can be purchased in two, three for four ribs. A four rib roast will weigh about 10 pounds. Be prepared, a sizable rib roast will cost $30-40!

All prime rib should be cooked rare to medium rare. The key to perfect prime rib is to remove it from the oven when the internal temperature of the roast registers 115 degrees F. After roasting, the roast should sit for about 30 minutes covered with foil. In this resting time, the roast will continue to cook.

Either one of the recipes below will be an impressive meal fit for any holiday or special occasion.

Ingredients

• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1 teaspoon fresh ground pepper
• One 10 pound standing beef rib roast (4 ribs)
• 2/3 cup water
• 1-1/2 Tablespoons unsalted butter
• Juice of 1/2 lemon
• 1/4 teaspoon salt
• 1/2 pound small mushrooms, trimmed and sliced
• 1/4 cup unsalted butter
• 1/2 cup shallots, minced
• 1 cup gf beef stock (see our archives for homemade beef stock)
• 1/2 cup madeira wine
• 1 Tablespoon tomato paste
• Salt and pepper to taste

Directions

In a small bowl, combine salt, thyme and pepper. Rub over roast surface.

Transfer roast to a rack in a large roasting pan. Let stand for 1 hour.

Preheat oven to 500 degrees F.

Place meat in oven and roast for 10 minutes. Reduce heat to 350 degrees F and continue to roast until internal temperature reaches 115 degrees F for rare; about 17 minutes per pound. (Meat will continue to cook when removed from oven and internal temperature will continue to increase).

Meanwhile, combine water, 1-1/2 tablespons butter, lemon juice and salt in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and add mushrooms. Cover and cook for about 5 minutes. Remove from heat, uncover pan and set aside.

When roast is done, remove to a serving platter and tent with foil to keep warm.

Eliminate as much fat as possible from roasting pan.

Place roasting pan over two stove burners and heat to high. Add 1/4 cup butter to pan, when melted add shallots and saute until tender.

Drain mushroom liquid into a measuring cup and add water to make 1 cup.

Add mushroom/water liquid to roasting pan. Add beef stock and wine, stirring to loosen browned bits. Add tomato paste, blend well and reduce heat to low. Let cook until reduced to about 2 cups. Add mushrooms and cook until heated through. Season with salt and pepper. Serve with roast.

Carve roast at table.

Ingredients

• One 7-8 pound prime beef rib roast, trimmed
• 1 Tablespoon olive oil
• 2 garlic bulbs
• 3 Tablespoons fresh thyme, chopped
• 2 shallots, minced
• 2 Tablespoons red wine vinegar
• 1-1/2 cups cabernet wine
• 1 bay leaf
• 2 cups gf beef stock
• 1-1/2 Tablespoons gf flour
• 1-1/2 Tablespoons unsalted butter

Directions

Preheat oven to 475°F.

Place roast, ribs down, in center of a large roasting pan. Rub roast all over with 1/2 tablespoon of olive oil.

Cut about 1/2 inch from tops of garlic bulbs to expose cloves; discard tops.

Rub beef all over with the cut sides of garlic. Sprinkle all sides of beef with

2 tablespoons of thyme, salt and freshly ground black pepper.

Place garlic bulbs in a double layer of foil and drizzle with remaining 1/2 tablespoon olive oil. Wrap garlic tightly with foil. Set aside.

Place prime rib in oven and roast for 30 minutes.

Remove beef from oven and skim all but about 1/2 cup of fat from bottom of pan. Baste beef with remaining fat.

Reduce oven temperature to 375°F.

Add foil wrapped garlic to oven. Continue roasting beef with garlic for about 1-1/4 to 1-1/2 hours or until a meat thermometer inserted into center of meat registers 115°F.

Transfer garlic wrapped in foil to a rack and beef to a platter, reserving any pan juices. Cover beef loosely with foil and let stand for 25 minutes (roast will continue to cook, reaching about 130°F for medium rare).

While beef is resting, remove all but about 2 tablespoons of fat from roasting pan. Add shallots to pan and place roasting pan on stove top over medium heat. Sauté shallots for about 2 minutes.

Unwrap garlic and carefully squeeze out roasted garlic into shallot mixture (discard garlic skins). Add vinegar, wine, bay leaf, gf beef stock and remaining tablespoon of thyme; bring to a boil, scraping up any browned bits on bottom of pan. Mash garlic, with a spoon, against bottom of pan, until mixture is reduced by 1/2, about 5 minutes.

In a small bowl, whisk gf flour with 1/4 cup water until smooth.

Gradually add flour mixture to sauce, stirring constantly. Bring sauce to a boil and cook, stirring constantly until reduced to about 2 cups. Whisk in butter until sauce is blended.

Pour sauce through a fine sieve, pressing hard on the solids. Adjust seasonings to taste with salt and freshly ground black pepper.

Carve prime rib roast into slices and serve with sauce.

-Glutenfreeda