Prime Rib with Madeira Sauce and Herbed Yorkshire Puddings

1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
1 tablespoon olive oil
6 medium onions, peeled, quartered

2 1/2 cups canned beef broth
1 3/4 cups Madeira
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
1 bay leaf

2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
Horseradish Sauce

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.

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 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.

Serves: 8

HORSERADISH SAUCE

1 1/2 cups crème fraîche or sour cream
1/2 cup prepared white horseradish
6 tablespoons chopped fresh chives
4 teaspoons fresh lemon juice

Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Makes about 2 cups.

HERBED YORKSHIRE PUDDINGS

These delicious "puddings" are a cross between a popover and a puffy pancake.

3 large eggs
1 cup whole milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary

6 tablespoons reserved pan drippings from Roast Prime Rib with Madeira Sauce and Horseradish Sauce or 6 tablespoons olive oil

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 all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk 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.

Makes about 16.

Source: Epicurious.com, Bon Appétit, December 2001

Prepared by: Leslie for the January 2006 meeting.