Roast Prime Rib with Madeira Sauce & Yorkshire Puddings

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1 - 4 to 6 lb. prime rib beef roast
1 tablespoon olive oil
6 medium yellow onions, peeled, quartered
½ cup (1 spice bottle) of The Spice & Tea Shoppe Prime Rib Rub (double amount for 7 to 10 lbs. etc)
2 ½ cups beef broth
1 ½ cups Madeira
1 ½ cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
1 bay leaf
2 tablespoons softened butter
2 tablespoons flour


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; cover top and sides generously with Prime Rib Rub packing tightly all around and pressing into roast.

Roast beef for 20 minutes and then 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.

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 Pudding. 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 sauce.

Yorkshire Puddings


3 large eggs
1 cup whole milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon your choice of one of the following blends:
           Herbes de Provence, Bonne Herbes de Paris or Bouquet Garni 
6 tablespoons reserved pan drippings from Roast Prime Rib or 6 tablespoons olive oil

I usually double the above recipe and make multiple batches.


Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in herb blend of your choice. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Whisk again before using.

Preheat oven to 450°F. Place 16 standard (1/3 cup) metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot.




Adapted from Epicurious recipe from December 2001

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