Offer a hearty Cabernet Sauvignon with this impressive prime rib.
Ingredients
Makes 8 servings
Preparation
Step 1
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.
Step 2
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.
Step 3
Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
Step 4
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.
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Reviews (130)
Back to TopI've made this Christmas prime rib roast every year for the past ten years. It's a family request and expectation. I use a reverse sear method of roasting. For the sauce I add portobello mushrooms. This recipe is a five fork gem.
gtravis
Seattle, WA
12/23/2017
The leftover prime rib and medeira sauce made an exceptional beef stroganoff the next day. Just added the sauce at the last 5 minutes of cooking in place of wine. amazing!
dackeroni
San Francisco
12/27/2016
This has become our traditional Christmas dinner meal. Absolutely devoured by all who taste it. I make a few minor changes/addition. For the meat, I use seasoning salt instead of plain salt - gives it a little extra flavor. For the Madeira sauce, I make it about half way through the cooking time for the roast. I take a whole onion (4 quarters that have been roasting with the meat) and add it to the Madeira sauce prior to boiling. I let them boil with the sauce for the 20-25 minutes (and then strain with the rest of the seasoning). AWESOME!!!! (We don't even use the horseradish sauce).
penelope11
Long Island, New York
12/26/2016
I made this dish few years ago and everybody loved it. I am planing to do it again this Christmas.
Halime
La Crescenta, CA
12/18/2014
Madeira is wine that you make the sauce with.
Halime
La Crescenta, CA
12/18/2014
Where can I find Madeira Sauce? Is it a wine or sauce?
Anonymous
VA
12/17/2014
LOVED THIS RECIPE. Made it for Christmas dinner this year and it was a big hit. The madeira sauce was excellent. First time ever that I've made Prime Rib instead of Turkey for Christmas. It might become a tradition!
Anonymous
White Rock, BC
1/2/2013
This is to die for!!!! EVERYONE loved it. Only change I did was taking some of the onions that carmelized with the meat and added it to the sauce along with the herbs (then discarded) - WOWZA! This has become a staple at our xmas dinner.
penelope11
Long Island, NY
12/31/2012
Oh, madeira sauce, where have you been all my life? This dish is ridiculously good, and as easy as any special occasion main course there is. Like start it while you're already on your 3rd glass of wine good. Many thanks to the folks who recommended doubling the butter/flour at the end - it was the only change I made and I'll do it that way every time. We cringed a bit at the price of the roast, but my husband has already begged that I make this dish again for his birthday. Truly outstanding!
Anonymous
NY
12/25/2012
Help! I wanted to do this recipe but didn't want to spend the money on prime rib. I asked the butcher what I can use instead and he gave me a bottom round, but now i'm looking online and everywhere is telling me I shouldn't roast it, that it will be too tough. What should I do? I really wanted to do this recipe and I don't want to ruin it!
Anonymous
brooklyn, ny
12/24/2012
I have made this every Christmas day for the last 5 years. It is awesome. I highly recommend this delicious preparation. The sauces are amazing with it. I usually serve it with Mashed potatoes made from Yukon Gold Potatoes and butter and milk.
GManFan
Northern California
12/22/2012
my goodness What a simple smash hit! this could not be easier and fool-proof. I would make this again and only change is less onion, But I love onion.. the meat finished sooner than expected.. I left the onions in for about 20 minutes longer and I added some balsamic vinegar to them.
Maryblaise
madison, ct
1/16/2012
My husband and I made this for the first time this Christmas for our family. It was absolutely outstanding!!! We eat a lot of beef here in Texas, and this was an amazing recipe that everyone enjoyed. The madeira sauce was out of this world, and of course, you cannot serve prime rib without horseradish sauce. Both delicious! Will make again and again! Don't have to be an expert chef to master this recipe.
Anonymous
San Antonio, Tx
12/29/2011
As long as you can use a meat thermometer & buy a nice piece of meat, its gonna be DELISH. The sauce recipe is probably 2x what you actually need, I had about 3/4 of it left after the meal.
LizLea
Chicago
12/25/2011
Feh! Prime Rib - good. Horseradish sauce - good; but together? Tref! Tref! Tref! It has no place on a Hanukkah table!
cooker613
11/27/2011
