(1) 9-10lb prime rib beef roast
1 tablespoon olive oil
(2) white onions - quartered
(2) red onions - quartered
(2) large shallots - quartered
3 cups beef broth
2 cups Madeira wine
1 1/2 cups dry red wine (Standing Sun 2007 Syrah)
4 large fresh Thyme sprigs
4 large Parsley sprigs
3 large Rosemary sprigs
2 bay leafs
3 tablespoons butter (room temperature)
3 tablespoons all purpose flour
Preheat oven to 450 degrees, and position rack in center of oven. Place beef, rib side down, on a large heavy rimmed baking pan. rub with olive oil, and generously coat with salt and pepper. Roast beef about 20-25 minutes.
Remove beef from oven, reduce heat to 350 degrees. Place quartered onions and shallots around beef, and return to oven.
Continue to roast until meat thermometer inserted in center of beef registers 125 degrees for medium rare, approx 2 hours. Stir onions occasionally.
Meanwhile, combine beef broth, Madeira, Standing Sun Syrah, Thyme, Rosemary, Parsley, and Bay leaf in a medium saucepan. Boil mixture until reduced to 1/2 of original amount. About 30 minutes. Remove from heat, drain and discard all herbs.
Transfer beef to platter. Use a slotted spoon to remove all onions and shallots and place alongside roast in new platter. Scrape juices and bits from roasting pan, and add 1 1/2 cups of juice to sauce, along with butter and flour. Boil approx 5 minutes, whisking to mix everything. Add sauce over roast, and serve.
Enjoy with friends.... in our case, Pat, Laura and I, and Mark and Wendy...winemakers and owners of Kenneth Crawford wines.