Roast Prime Rib With Madeira Sauce

From Epicurious for a Christmas Dinner

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 9  lbs  prime rib 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 wine
• 1 1⁄4 cups dry red wine
• 4  large fresh thyme sprigs
• 4  large fresh parsley
• 3  large fresh rosemary
• 1  bay leaf
• 2  tablespoons butter, room temperature
• 2  tablespoons all-purpose flour

Directions

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.
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.
3. Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
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.