Standing Rib Roast With Madeira And Stilton Sauce Recipes

PROSCIUTTO STANDING RIB ROAST WITH FIGS

Steps:

• Preheat the oven to 450 degrees F and arrange a rack in the lower third.
• Combine 1 tablespoon of the oil, garlic, 1 tablespoon salt, rosemary, and 2 teaspoons pepper in a bowl and mix to combine. Rub the mixture all over the roast and set aside at room temperature for 1 hour. (Can be done up to 12 hours ahead. Store covered in the refrigerator and bring to room temperature while oven heats).
• Overlap the prosciutto on the meaty side of the roast and secure in place with kitchen string, tie the roast by running the string parallel to the bones. Arrange the roast in a large roasting rack, bone side down. Roast until the meat is nicely browned, about 25 minutes.
• Put the figs and shallots in a bowl and add the remaining 1 tablespoon oil, vinegar and honey. Season well with salt and pepper, to taste, and toss to coat. Add the fig mixture to the roasting pan, reduce the oven temperature to 350 degrees F, and roast for another 1 hour and 10 minutes. Baste the vegetables occasionally, until the internal temperature registers 115 to 120 degrees F on an instant-read thermometer. (Be sure the thermometer is exactly in the center of the roast.)
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes. Remove kitchen string, carve, and transfer to a serving platter. Serve with the figs and onions.

STANDING RIB ROAST

Steps:

• Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
• Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
• Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

STANDING RIB ROAST WITH TWO SAUCES

Steps:

• Heat oven to 350ºF.
• Place meat, fat side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. Meanwhile, mix sour cream, horseradish and sugar until blended. Refrigerate until ready to serve.
• Remove meat from oven. Cover with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).
• Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.
• Slice meat. Serve with sauces.

ROAST PRIME RIB WITH MADEIRA SAUCE

Steps:

• 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.

STANDING RIB ROAST WITH MADEIRA AND STILTON SAUCE

Steps:

• Rub the roast all over with vodka. Rub in the salt and pepper. Cut small pockets in the fat and insert the bay leaves. Let roast sit at room temperature for 2 hours.
• Preheat the oven to 425 degrees F.
• Place the beef in a roasting pan and roast 30 minutes. Reduce the heat to 325 degrees F and roast 12 to 15 more minutes per pound for rare to medium rare. When beef is cooked, let it sit in a warm place for 30 minutes.
• Meanwhile, in a saucepan caramelize shallots in 1 tablespoon of the butter and deglaze with Madeira in a saucepan over high heat until wine is reduced by half. Add stock and reduce again by half. Break butter into small pieces and whisk into sauce until completely smooth. Reduce heat to low, add Stilton and whisk until melted. Keep warm, but be careful not to overheat as sauce will separate.
• Carve the beef, serve the warm sauce with the beef, along with fresh horseradish and watercress.