Buffalo Prime Rib with Orange Balsamic Glaze

• 1 (7- to 8-lb) bone-in buffalo prime rib roast or bone-in beef prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), brought to room temperature (allow 1 hour)
• 4 1/2 to 5 cups water
• Orange balsamic glaze
• 2/3 cup dry red wine
• 1/4 cup Madeira (preferably Sercial)
• 1 1/2 cups beef broth
• Special equipment: a V-rack for roasting; a meat or instant-read thermometer

1. Preheat oven to 450F.
2. If using beef, trim all but a thin layer of fat from roast.
3. Generously season buffalo or beef with salt and pepper.
4. Roast buffalo, fat side up, on V-rack in a 17- by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13- by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).
5. Reduce oven temperature to 350F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more.
6. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125F, 2 to 2 1/4 hours more (115F for beef, 1 3/4 to 2 hours more).
7. Transfer meat to a large platter and let stand, uncovered, 25 minutes.
8. (Meat will continue to cook as it stands, reaching about 135F for medium-rare buffalo or 130F for medium-rare beef.)
9. If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes.
10. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes.
11. (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan.
12. Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes.
13. Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes.
14. Add broth and boil until reduced to about 2 cups, about 6 minutes.)
15. Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary.
16. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
17. Carve roast and serve with jus.

hour, water, orange balsamic glaze, dry red wine, madeira, beef broth, thermometer

Taken from www.epicurious.com/recipes/food/views/buffalo-prime-rib-with-orange-balsamic-glaze-107406 (may not work)