Roast Prime Rib with Madeira Sauce and Horseradish Sauce

Ingredients

• 2 tablespoons flour 
• 1  bay leaves 
• 2 tablespoons butter room temperature ()
• 2.5 cups beef broth canned
• 1.3 cups wine dry red
• 8 servings horseradish 
• 1.8 cups madeira wine 
• 1 tablespoon olive oil 
• 6 medium onion peeled quartered
• 4 large parsley fresh
• 9 pound prime rib roast fat trimmed
• 3 large rosemary leaves fresh
• 4 large thyme sprigs fresh

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• kitchen thermometer
• aluminum foil
• slotted spoon

Directions

1. Position rack in center of oven and preheat to 450°F.
2. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F.
3. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
4. Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes.
5. Remove from heat. Discard herbs.
6. Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil.
7. Let stand 30 minutes.
8. Pour off and reserve fat from baking sheet for Herbed Yorkshire Puddings. Scrape juices and browned bits from baking sheet into sauce; bring to boil.
9. Mix butter and flour in small bowl to blend.
10. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper.
11. Serve beef with sauces.