Roast Prime Rib with Madeira Sauce and Horseradish Sauce

1 prime rib beef roast - 9 to 9-1/2 lbs. - excess fat trimmed

1 T. olive oil

6 medium peeled onions - quartered

2 1/2 C. beef broth

1 3/4 C. Madeira

1 1/4 C. dry red wine

4 large fresh thyme sprigs

4 large fresh parsley sprigs

3 large fresh rosemary sprigs

1 bay leaf

2 T. butter - room temperature

2 T. all purpose flour

Horseradish Sauce

1 1/2 C. crème fraîche or sour cream
 
1/2 C. prepared white horseradish

6 T. chopped fresh chives

4 t. fresh lemon juice

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.

To make the Horseradish Sauce: 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.

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

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. Serve with a hearty Cabernet Sauvignon.

Makes 8 servings.

Source: Bon Appétit, December 2001