Roast Prime Rib with Madeira Sauce
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Roast Prime Rib with Madeira Sauce

A classic roast prime rib recipe paired with a rich Madeira sauce, perfect for special occasions. This dish features a tender, juicy roast with flavorful gravy and can be complemented by horseradish sauce for an extra kick. The cooking method emphasizes a high initial temperature to crust the meat, followed by a slower roast to ensure a perfectly cooked interior.

OmnivoreDinnerChristmas
By Maria Chen
15 minPrep
~3 hrCook
~3.5 hrTotal
8Servings
500Calories

Ingredients

  • Prime Rib Beef Roast1 9- to 9 1/2-pound, excess fat trimmed
  • Olive Oil1 tablespoon
  • Onion6 medium, peeled, quartered
  • Canned Beef Broth2 1/2 cups
  • Madeira1 3/4 cups
  • Dry Red Wine1 1/4 cups
  • Fresh Thyme Sprigs4 large
  • Fresh Parsley Sprigs4 large
  • Fresh Rosemary Sprigs3 large
  • Bay leaf1
  • Unsalted butter2 tablespoons, room temperature
  • All Purpose Flour2 tablespoons
  • Horseradish Sauce

Roast prime rib is a show-stopping centerpiece that impresses at any gathering. The key to achieving a beautifully cooked roast is starting at a high temperature to form a crust and then lowering the heat for gradual, even cooking. By surrounding the beef with onions, you not only enhance the flavor but also create a delicious side dish.

The Madeira sauce is an essential component of this recipe, providing depth and richness that pairs beautifully with the savory beef. Reducing the broth and wine intensifies the flavors, while the addition of herbs infuses the sauce with aromatic goodness. Don't forget the horseradish sauce, which adds a zesty contrast to the richness of the beef.

When preparing this dish, allow ample time for resting the meat after roasting. This step is crucial for juicy, tender slices. Serve the roast with the Madeira sauce drizzled over the top and a side of horseradish sauce for those who enjoy a little heat. Leftovers can be enjoyed in sandwiches or salads, making this a versatile recipe.

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently or enjoy cold in sandwiches. Planning ahead? The sauce can be made in advance and reheated before serving.

Instructions

  1. Preheat Oven and Prepare Beef

    15 min

    Position the oven rack in the center and preheat to 450°F. Place the prime rib on a large, heavy baking sheet with the fat side facing up. Rub the meat with olive oil, and season generously with salt and pepper.

  2. Roast the Beef

    ~2 hr

    Roast the beef in the preheated oven for 20 minutes. Then, lower the oven temperature to 350°F and add the quartered onions around the beef. Continue roasting until a meat thermometer reads 125°F in the center for medium-rare, which should take about 2 hours and 5 minutes, stirring the onions occasionally.

  3. Prepare Madeira Sauce

    30 min

    While the beef roasts, combine beef broth, Madeira, dry red wine, thyme, parsley, rosemary, and bay leaf in a medium saucepan. Bring to a boil and let it reduce to 2 cups, which will take approximately 25 minutes. Remove from heat and discard the herbs.

  4. Rest the Beef

    30 min

    Once the beef is done, transfer it to a platter and use a slotted spoon to move the onions to the same platter. Tent with foil and let the beef rest for 30 minutes to ensure it stays juicy and tender.

  5. Make the Gravy

    10 min

    Pour off any excess fat from the baking sheet, reserving it for future use. Scrape the browned bits from the pan into the saucepan with the reduced sauce and bring to a boil. In a small bowl, mix butter and flour to form a paste, then whisk it into the sauce. Simmer until the gravy is smooth and slightly thickened, about 2 minutes. Season with additional salt and pepper to taste.

  6. Serve

    10 min

    Slice the rested prime rib and serve with the Madeira sauce drizzled over the top. Offer horseradish sauce on the side for those who enjoy a spicy kick.

FAQ

Store leftover roast and sauce in an airtight container in the refrigerator for up to three days.

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