Standing Rib Roast with Madeira Wine Sauce

Another great choice for a great Holiday dinner

Ingredients

2 tsp of salt
1 tsp of dried Thyme
1 tsp of freshly ground coarse black pepper
1 ( 8-10 lb) standing rib roast. (ask your butcher to include 4 ribs and trim it and the fat scored and tied to the roast.

Bring the roast to room temperature before cooking.
Combine the three ingredients and blend well. Rub into the roast making sure to cover the entire roast/ Transfer the roast to a rack in large roasting pan.

Preheat oven to 500 degrees. Place roast into oven and roast for 10 minutes. reduce oven temp to 350 deg and continue roasting until meat thermometer inserted into thickest portion of roast (careful not to let rest on the bone) reached 125 to 130 deg. To get an idea of how long this takes,it usually will be around 17 to 18 minutes per pound. Do not disturb roast while cooking except to check the temp. When desired temp is reached remove from the oven and transfer to serving platter. Cover with foil to keep warm and to let rest for 15 minutes so the juices go back into the roast. Remove all of fat from roasting pan but leave browned bits on the bottom of pan. Set pan aside for use in making the sauce.

Sauce:

The first step of the sauce can be prepared earlier in the day and set aside at room temp until ready to prepare fully.

Ingredients for 1st step:

2/3 cup of water
1& 1/2 tbsp butter (unsalted)
juice of half a lemon
1/2 lb of small cremini mushrooms, wiped, trimmed and halved. You can use small white mushrooms if you prefer.
Combine in the first three ingredients in a heavy sauce pan and bring to a boil over medium to high heat.
Reduce the heat to low and add the mushrooms. Reduce to low heat and let simmer, covered for about 5 minutes.
Remove cover and take from heat and set aside.

After taking the roast from the oven and transferring to a platter, discard all of the fat from the roasting pan.
Ingredients for second step of sauce:

1/2 stick of unsalted butter
1/2 cup of minced shallot
1 cup of lower in sodium beef stock
1/2 cup of Madeira
1 tbsp of tomato past
salt and pepper

Add the 1/4 cup of butter to the reserved roasting pan and melt over medium heat. Stir in shallots and saute until tender. Drain the mushroom cooking liquid prepared earlier, into a liquid measuring cup and add enough water to equal 1 cup. Pour this into the roasting pan with the beef stock, Madeira wine and tomato paste. Blend well and reduce heat to low. Stir up any browned bits on the pan and cook until liquid is reduced to 2 cups. Stir in the mushrooms and heat through. Season to taste with salt and pepper. Transfer to gravy boat and serve with roast.