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Standing Rib Roast Of Beef With Madeira Sauce

Yield 6 to 8 servings


  • 1 ( 10-pound) standing rib roast
  • 2 teaspoons salt
  • 1 teaspoon ground thyme
  • 1 teaspoon pepper
  • Fresh parsley sprigs
  • Whole mushrooms
  • Madeira Sauce

How to Make It

  1. Trim excess fat from roast, and remove chine. Season roast with salt, thyme, and pepper. Place on rack in a shallow roasting pan. Insert meat thermometer, being careful not to touch bone or fat. Bake, uncovered, at 500° for 10 minutes; reduce temperature to 350°, and bake an additional 2 1/2 to 3 hours or until thermometer reaches 160°. Transfer roast to serving platter. Garnish with parsley and mushrooms. Reserve pan drippings for sauce. Slice and serve immediately with Madeira Sauce.

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