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Use a standing rib roast (this cut of roast has the rib bones attached). Each rib feeds two people, so if you're feeding eight people, you need a 4 rib roast. You can get up to a 7 rib roast. While this is an expensive cut of meat, all of it is tender, and there is very little waste.
Let roast stand in kitchen 2-4 hours (depending on size) to bring to room temp. Alternatively, place roast, fat side down on Tragaer Grill to smoke for 2 hours.
Pre-heat oven to 425F
Rub outside with oil, salt and other spices (either pepper, ginger, thyme, mustard). Place bone-side down in roasting pan. Drape with bacon strips, or if you prefer not to use bacon, baste every 15 min. Cook at 425F for 15 minutes to sear.
Reduce oven temperature to 200F, cook until done (about 45 min/lb). Use a meat thermometer; it?s the only sure way to ensure the roast is done properly. Slow roasting produces more uniform tender pink meat, almost to the outside. Increasing the temp will reduce cooking time, but also increases the amount of well done meat around the edges of the roast.
Meat Temp: 120F for very rare; 130F for a medium-rare; 140F for medium.
Start Madeira sauce . Reserve about 1 cup consomme. Boil remaining Beef Consomme in a sauce pan until reduced by at least 1/2. Stir in tomato paste. Mix flour and reserve consomme, stiring until smooth (add add''l beef consomme if this is too thick to pour). Gradually pour flour mixture into sauce pan. Stir until thickened. Remove from heat.
Remove roast from oven when cooked to desired doneness; set aside to stand for 20-30 minutes (to redistribute juices). Do not cover the roast, tenting will cause the crust to get soggy. Meat continues to cook and temperature will continue to rise slightly.
Finish Madeira sauce: When roast is done, pour off grease from pan (can use for Yorkshire pudding). Will be very little grease if roast is smoked prior to cooking. Poor meat juices into sauce pan with thickened beef consomme, getting as much of scrappings from the bottom of roasting pan as you can. Add Madeira Wine, stir until smooth. Heat Madiera sauce on low if necessary prior to serving.
Slice roast - first cut rib bones out; lie roast on cut side to carve slices.
To serve, place sliced roast on platter and serve Madeira sauce on the side in a seperate gravy boat.
A standing rib roast (is still called a prime rib even if the beef isn't prime quality). The term "standing" means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. The rib roast closest to the loin is more tender than the rib roast nearest the chuck. This end is referred to as the small end rib roast or loin rib roast or sirloin tip roast.
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