Standing rib roast of beef with madiera sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | Standing rib roast |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Ground thyme |
| 1 | teaspoon | Pepper |
| ⅔ | cup | ;Water |
| 1½ | tablespoon | Butter |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt; divided |
| ½ | pounds | Fresh, small mushrooms; sliced |
| ;Pan drippings | ||
| Fresh parsley sprigs | ||
| Whole mushrooms | ||
| Madiera Sauce | ||
| ¼ | cup | Butter or margarine; melted |
| ½ | cup | Green onion; chopped |
| 1 | cup | Beef broth |
| ½ | cup | Madiera wine |
| 1 | tablespoon | Potato paste |
| ¼ | teaspoon | Pepper |
Directions
MADIERA SAUCE
The Beef: Trim excess fat from roast, and remove chine. Season roast with salt, thyme, and pepper. Place on a rack in a shallow roasting pan. Insert meat thermometer, being careful not to touch bone or fat.
Bake, uncovered, at 500 degrees F for 10 minutes; reduce temperature to 350 degrees F, and bake an additional 2-½ to 3 hours or until thermometer reaches 160 degrees F. Transfer roast to serving platter. Garnish with parsley and mushrooms. Reserve pan drippings for sauce. Slice and serve immediately with Madiera Sauce.
Madiera Sauce: Combine water, 1-½ tablespoons butter, and lemon juice. Bring to a boil; reduce heat, and add ¼ teaspoon salt and the mushrooms. Cover, and simmer 5 minutes or until mushrooms are tender. Drain, reserving liquid. Set mushrooms aside.
Combine reserved pan drippings, melted butter, and onion; saute until tender.
Add water to reserved mushroom liquid to equal 1 cup. Combine with onion mixture, broth, wine, tomato paste, pepper, and remaining salt.
Heat thoroughly. Stir in mushrooms. Yield: 4 cups Virginia, colonial, President Thomas Jefferson "Th. Jefferson begs the Favor..." _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-09-95