Standing Rib Roast With Madeira And Stilton Sauce

Recipe Ingredients

1		Beef rib roast - (5 to 7 lbs)
1/2 cup	118ml	Vodka
3 tablespoons	45ml	Salt
1 tablespoon	15ml	Freshly-ground black pepper
12		Bay leaves
		Madeira and Stilton Sauce
8		Shallots - finely minced
1 tablespoon	15ml	Butter
1 cup	237ml	Madeira
2 cups	474ml	Beef stock
7 tablespoons	105ml	Unsalted butter - cold
4 oz	113g	Stilton - crumbled
		Fresh horseradish - for garnish
		Fresh watercress - for garnish

Recipe Instructions

Rub the roast all over with vodka. Rub in the salt and pepper. Cut small pockets in the fat and insert the bay leaves. Let roast sit at room temperature for 2 hours.

Preheat the oven to 425 degrees.

Place the beef in a roasting pan and roast 30 minutes. Reduce the heat to 325 degrees and roast 12 to 15 more minutes per pound for rare to medium-rare. When beef is cooked, let it sit in a warm place for 30 minutes.

Meanwhile, caramelize shallots in 1 tablespoon of the butter and deglaze with Madeira in a saucepan over high heat until wine is reduced by half. Add stock and reduce again by half. Break butter into small pieces and whisk into sauce until completely smooth. Reduce heat to low, add Stilton and whisk until melted. Keep warm, but be careful not to overheat as sauce will separate.

Carve the beef, serve the warm sauce with the beef, along with fresh horseradish and watercress.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A34 broadcast 11-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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