Christmas Recipes: Holiday Roast with Madeira Sauce
Christmas recipes are hit or miss, but a recipe this fine calls for an apron. (We're thinking something black and frilly.)
- 1 (4- to 5-lb) standing rib roast, trimmed by the butcher
- 1 tsp salt
- 1 tsp (plus a dash) pepper
- ½ cup Madeira wine
- ⅓ cup tomato sauce
- ⅓ cup water
- 1 tbsp Worcestershire sauce
- 1 tsp beef bouillon granules (or 1 beef bouillon cube)
- 2 tbsp butter or margarine
- 1 tsp dried tarragon
Preheat the oven to 325 degrees.
Place the roast, fat side up, on a roasting pan. Season the roast with salt and pepper.
Bake for approximately 28 to 30 minutes per pound, or until a meat thermometer reaches 140 degrees for rare, or 160 degrees for well done.
Meanwhile, in a small saucepan over medium-high heat, combine the Madeira, tomato sauce, water and Worcestershire sauce, stirring well to mix. Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from heat. Stir in beef bouillon until it is completely dissolved.
Add the butter or margarine, tarragon and the dash of pepper and stir well to mix them into the sauce.
Slice the roast and pass the sauce.
Enjoy one of our favorite Christmas recipes!
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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