Someone's In The Kitchen

Rib Roast of Beef with Mushroom Madeira Sauce
Prepared by Helen Magnusson

Ingredients

Standing rib roast, trimmed with chine tied to roast
1 to 2 cloves garlic, sliced
½ to 1 teaspoon thyme
salt and pepper
½ pound mushrooms, sliced
2 teaspoons lemon juice
2 tablespoons butter
Double recipe of Madeira Sauce (see next recipe)
Directions

Preheat oven to 550 degrees.
Rub cut garlic over entire roast, discard pieces.
Salt and pepper roast generously and sprinkle with thyme.
Insert meat thermometer.
Place meat in roasting pan, fat side up.
Put in oven and reduce temperature to 350 degrees.
Sprinkle mushrooms with lemon juice and sauté them in butter until liquid evaporates.
Make a double recipe of Madeira sauce, add mushrooms and set aside.
When roast is done remove to platter and let stand 15 to 20 minutes before carving.
*Meanwhile if desired make Yorkshire pudding.
Remove from oven 10 degrees below desired temperature. Roast will continue to cook during standing time. Cook roast to temperature. Allow ½ to 1 lb of rib roast per person. Let meat stand at room temperature at least an hour before roasting. Based on the above method, a medium-cooked roast should take about 20 minutes per pound.

Madeira Sauce

Ingredients

¼ cup shallots, chopped
3 tablespoons butter
½ cup Madeira wine
1-10 ounce can beef gravy
3 tablespoons Madeira wine
Directions

Sauté shallots in 1 tablespoon butter until golden.
Add ½ cup Madeira and cook until liquid is reduced by half.
Add gravy and cook over low heat for 10 minutes.
Add remaining butter, stirring until melted
Add remaining Madeira.
*Keep warm or reheat gently. Do not boil.