Roast Prime Ribs Of Beef With Herbed Crust And Madeira Sauce

• 4-rib standing rib roast (approx 10 lbs)
• 1 Tbsp black peppercorns
• 2 bay leaves, crumbled
• 1/2 stick (1/4 c) unsalted butter, softened
• 1/4 cup + 1 Tbsp flour
• 2 tsp white pepper
• 1 tsp salt
• 1 lb large shallots, peeled, leaving ends intact
• 2 heads of garlic, unpeeled cloves
• Parsley
• For sauce:
• 1/2 c dry red wine
• 2 cups canned beef broth
• 1/3 c Sercial Madeira
• 1 Tbsp cornstarch

1. Let the rib roast stand at room temperature for 1 hour. In a small bowl combine well the butter, flour, peppers, salt & bay leaf and rub the meat with the paste.In a roasting pan rast the eat, rib side down, in a preheated 500F oven for 30 men; reduce the heat to 325 and roast for 1.5-2 hrs more until 130F for medium rare.
2. 40 min before roast is done ad the shallots and 30 min before the roast is done add the garlic. Transfer the shallots and garlic to paper towels to drain and keep warm, covered loosely. Let the roast rest 20-30 min before carving.
3. Make the sauce:
4. Skim the fat from the pan drippings (reserving for yorkshire pudding if desired); add red wine and deglaze the pan over moderately high heat. Boil the liquid unit redued by half and transfer to a saucepan. Add broth and 1/4 cup Madeira and boil for 5 min. In a small bowl dissolve the cornstarch in the remaining 4 teaspoons Madeira and add the mixture to the pan in a stream, whisking. Bring sauce to boil, whisking for 1 minute. Season with salt and pepper and transfer to a sauceboat.
5. Arrange shallots, garlic and parsley around the roast and serve with the sauce.

black peppercorns, bay leaves, unsalted butter, white pepper, salt, shallots, garlic, parsley, red wine, beef broth, sercial madeira, cornstarch

Taken from www.epicurious.com/recipes/member/views/roast-prime-ribs-of-beef-with-herbed-crust-and-madeira-sauce-52074011 (may not work)