Madeira-Roasted Prime Ribs of Beef
Madeira-Roasted Prime Ribs of Beef
  • 4-5 rib, prime rib beef roast {trimmed & tied by your butcher}
  • Sea salt & freshly ground pepper
  • Light brown sugar
  • 3 cups beef broth {preferably homemade}
  • 2 cups Madeira
  • 1½ cups dry red wine
  • 2 tablespoons unsalted butter {at room temperature}
  • 2 tablespoons all-purpose flour
  1. Position rack in the center of oven and preheat to 475°F.
  2. Place beef, fat side up, in a roasting pan containing a roasting grate.  Season the roast all over with the salt and pepper.  Cover the top of the roast with a generous layer of brown sugar {about a cup}.  Add 1½ cups beef broth, ½ cup madeira and ½ cup red wine to the bottom of the roasting pan.
  3. Roast the beef for 20 minutes and then reduce oven temperature to 300°F.  Continue to roast the meat until a thermometer inserted into the center of the beef registers 125°F for medium-rare {roughly 1½ - 2 hours}.
  4. When meat is done, remove pan from oven and transfer roast to a cutting board.  Tent lightly with foil and let rest for 30 minutes.
  5. Remove roasting grate from pan and place roasting pan over a burner on the stovetop.  To the roasting liquid & pan drippings, add the remaining broth, Madeira and red wine.  Heat over a medium-high flame and bring to a boil, stirring often.  Boil until mixture is reduced by half.
  6. Mix butter & flour in a small bowl to blend and then whisk into sauce in pan.  Simmer until smooth and slightly thickened, about 3 minutes.  Season with salt & pepper.  Serve beef, sliced, with sauce.