Prime Rib Roast with Madeira-mushroom Gravy
By Tested and perfected in the Sur la Table kitchen
Prime Rib Roast with Madeira-mushroom Gravy
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 2 rib-tied (about 4-½ pounds) prime beef rib roasts, from small or loin end
- 1 large yellow onion, peeled and cut into 1-inch pieces
- 3 large carrots, peeled and cut into 1-inch pieces
- 3 large celery ribs, trimmed and cut into 1-inch pieces
- Pan drippings from roasting pan
- 2 large shallots, peeled and thinly sliced
- 1 pound crimini mushrooms, trimmed and cut into quarters
- 1 cup Madeira or dry red wine
- 1 cup rich beef stock
- 6 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 1 to 2 tablespoons unsalted butter (optional)
When buying your rib roast, ask your butcher to remove the rib bones and then tie them back onto the roast with kitchen twine. The bones impart a great deal of flavor to the meat while it roasts. Remove the twine and bones just before carving to make slicing and serving easy.
Preheat oven to 450°F and place a rack in the center. Allow roast to sit at room temperature 1 hour before cooking.
Place a large, heavy roasting pan across two burners and heat over medium-high heat. Add the beef, ribs side down, and sear until browned, about 2 to 3 minutes. Carefully turn the roast with tongs to sear all sides, about 2 to 3 minutes per side.
Remove pan from heat, remove roast, and place on a heatproof cutting board. Season all sides of roast liberally with salt and pepper. Place a large roasting rack inside the roasting pan. Place roast on rack and place pan in oven. Roast for 20 minutes, then reduce oven temperature to 350°F. Scatter onion, carrot, and celery pieces in bottom of roasting pan and stir carefully to coat with pan juices. Continue roasting until a meat thermometer inserted in the center of the meat registers 120°F, about 60 minutes.
Remove pan from oven and carefully transfer roast and rack to heatproof cutting board. Tent loosely with foil and allow roast to rest for at least 20 minutes. Internal temperature of the roast will rise 5 to 10° as it rests.
To make the Madeira-Mushroom Gravy: Strain pan drippings into a fine-mesh strainer, pressing on solids to remove all liquid. Pour strained drippings into a fat separator and pour off degreased drippings, discarding fat. Return drippings to roasting pan and place over two burners. Heat over medium-high heat and add shallots. Cook, stirring constantly, until softened, about 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until browned, about 6 to 8 minutes. Add Madeira, stock, and thyme, stirring bottom of roasting pan with a wooden spoon to release browned bits. Cook mixture until liquid is reduced by half, about 8 to 10 minutes. Remove thyme sprigs. Taste gravy and season with salt and pepper. Stir in butter, if using. Transfer gravy to a medium saucepan and keep warm over low heat.
To serve: Remove twine and bones from roast. Place roast, rib side down, on a cutting board with a well. Using a sharp carving knife, slice into thick slices across the grain. Serve immediately with gravy on the side.
Preheat oven to 450°F and place a rack in the center. Allow roast to sit at room temperature 1 hour before cooking.
Place a large, heavy roasting pan across two burners and heat over medium-high heat. Add the beef, ribs side down, and sear until browned, about 2 to 3 minutes. Carefully turn the roast with tongs to sear all sides, about 2 to 3 minutes per side.
Remove pan from heat, remove roast, and place on a heatproof cutting board. Season all sides of roast liberally with salt and pepper. Place a large roasting rack inside the roasting pan. Place roast on rack and place pan in oven. Roast for 20 minutes, then reduce oven temperature to 350°F. Scatter onion, carrot, and celery pieces in bottom of roasting pan and stir carefully to coat with pan juices. Continue roasting until a meat thermometer inserted in the center of the meat registers 120°F, about 60 minutes.
Remove pan from oven and carefully transfer roast and rack to heatproof cutting board. Tent loosely with foil and allow roast to rest for at least 20 minutes. Internal temperature of the roast will rise 5 to 10° as it rests.
To make the Madeira-Mushroom Gravy: Strain pan drippings into a fine-mesh strainer, pressing on solids to remove all liquid. Pour strained drippings into a fat separator and pour off degreased drippings, discarding fat. Return drippings to roasting pan and place over two burners. Heat over medium-high heat and add shallots. Cook, stirring constantly, until softened, about 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until browned, about 6 to 8 minutes. Add Madeira, stock, and thyme, stirring bottom of roasting pan with a wooden spoon to release browned bits. Cook mixture until liquid is reduced by half, about 8 to 10 minutes. Remove thyme sprigs. Taste gravy and season with salt and pepper. Stir in butter, if using. Transfer gravy to a medium saucepan and keep warm over low heat.
To serve: Remove twine and bones from roast. Place roast, rib side down, on a cutting board with a well. Using a sharp carving knife, slice into thick slices across the grain. Serve immediately with gravy on the side.