Roast Prime Ribs Of Beef With Herbed Crust And Madeira Sauce

• A 4-rib standing rib roast (trimmed weight 10 10 1/2 pounds)
• 1 tablespoon black peppercorns
• 1 1/2 bay leaves, crumbled (about 3/4 teaspoon)
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces and softened
• 1/4 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons coarsely ground white pepper
• 1 teaspoon salt
• 1 pound large shallots (about 1 1/2 inches long) peeled leaving the ends intact
• 2 heads of garlic, separated into cloves but not peeled
• For the sauce:
• 1/2 cup dry red wine
• 2 cups canned beef broth
• 1/3 cup sercial maderia
• 1 tablespoon cornstarch
• parsley sprigs for garnish

1. Let the rib roast stand at room temperature for 1 hour. In an electric spice or coffee grinder grind fine the peppercorns and the bay leaves in a small bowl combine well the butter, the flour, the white pepper, the salt and the bay leaf mixture, forming a paste, and rub the meat with the paste. In a roasting pan roast the meat, rib side down, in a preheated 500 degree oven, for 30 minutes, reduce the heat to 350 degrees and roast the meat for 1 hour and 45 minutes to 2 hours more or until a meat thermometer inserted in a fleshy section registers 130 degrees for medium-rare. Forty minutes before the roast is done add the shallots and 30 minutes before the roast is done add the garlic. Transfer the roast to a heated platter and discard the strings if necessary. Transfer the shallots and garlic to paper towels to drain and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up tp 30 minutes before carving.
2. Make the Sauce:
3. Skim the fat from the pan drippings, reserving it for the Yorkshire pudding (recipe follows) add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the maderia and boil the mixture for 5 minutes. In a small bowl dissolve the cornstarch in the remaining 4 teaspoons maderia and add the mixture to the pan in a steam, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat.
4. Arrange the shallot, the garlic and the parsley around the roast and serve the roast with the sauce.

black peppercorns, bay leaves, unsalted butter, flour, ground white pepper, salt, shallots, garlic, red wine, beef broth, sercial maderia, cornstarch, parsley sprigs

Taken from www.epicurious.com/recipes/member/views/roast-prime-ribs-of-beef-with-herbed-crust-and-madeira-sauce-50004190 (may not work)