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Get ready to impress your loved ones this Thanksgiving with a mouthwatering Prime Rib Roast with Madeira Sauce recipe by one of British Columbia’s top chefs, Alex Chen!
This recipe is perfect for anyone who wants to elevate their home cooking skills. With Chef Alex’s help, you’ll learn to cook 5-star restaurant chef dishes at home!
Below, you'll find:
Ingredients for the Prime Rib
Cooking instructions for the Prime Rib
Ingredients for the Madeira Sauce
Cooking instructions for the Madeira Sauce
Watch the video to follow Chef Alex as he guides you through the steps to cooking a delicious Prime Rib Roast. Let's dive in!
Ingredients for the Prime Rib Roast
4 bones prime rib of beef
2 medium size carrots
2 ribs of celery
1 whole onion
1 leek
4 button mushrooms
5 cloves of garlic
10 sprigs of thyme
6 tablespoons of unsalted butter
Vegetable oil
Black pepper
Kosher salt
Finishing salt
How To Make The Perfect Thanksgiving Prime Rib Roast
Follow these steps to create an unforgettable main course for your next dinner party or family gathering!
Step 1: Preparing the Beef
First, tie your beef with butcher's twine. Season it one night before cooking to infuse the flavors deeply into the meat. Remove the beef from the fridge an hour before cooking to bring it to room temperature. This helps ensure even cooking.
Step 2: Roasting the Vegetables & Beef
Next, cut your vegetables into medium-sized pieces. Heat up a roasting pan on medium-high heat, add vegetable oil, and sear your beef until all surfaces are golden brown. Remove the beef and set it aside. Add in your vegetables and butter, roasting them for 3 minutes on medium heat. Place your beef back onto the roasted vegetables and add thyme.
Step 3: Baking the Beef
Set your oven to 225F. Baste the beef often with butter using a pastry brush. Cook until the internal temperature reaches 125F. Sprinkle a small amount of finishing salt on top, then let it rest for 1 hour covered with tin foil.
Step 4: Serving the Beef
Once rested, carve the beef into portions. Brush the meat with fat from the roasting pan, sprinkle the surface with finishing salt and pepper, and serve with your favorite sides and the Madeira cream sauce!
Ingredients for the Madeira Sauce
2 shallots
1 clove of garlic
1/2 piece of small carrots
1/3 rib of celery
1/3 cup of beef trims
2 mushrooms button
3 sprigs of thyme
1 litre of beef stock
1/4 cup heavy cream
1 cup of Madeira wine
3 tablespoons of vegetable oil
1 tablespoon of butter
Salt and pepper
1 teaspoon of sherry vinegar
How To Make The Madeira Sauce
The Madeira sauce adds a rich and creamy element to the dish, complementing the robust flavors of the beef. Follow these steps to create the perfect Madeira Sauce:
In a heavy-bottomed pot, heat up over medium-high heat. Caramelize the beef trims and add in vegetables, roasting for 3 minutes.
Deglaze the pot with Madeira wine, and reduce by 1/3. Add in beef stock and thyme, then bring it to a boil and simmer.
Skim often to remove impurities, reduce to 30 percent.
Add in cream, and reduce further until it coats the back of your spoon. Adjust seasoning with salt, pepper, and a splash of sherry vinegar.
Strain through a fine strainer and add in butter.
There you have it! A foolproof guide to cooking a perfect prime rib roast with Madeira sauce. Try this recipe today, and don't forget to share your masterpiece with us on social media (@trailbc)!
About Executive Chef Alex Chen
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Chef Alex Chen is a highly skilled culinary professional who has achieved international recognition, leading Team Canada to a top-10 finish at the 2013 Bocuse d’Or and winning multiple championships at regional and national levels.
He's made a name for himself with his restaurant, https://boulevardvancouver.ca/, and became the first to beat an Iron Chef on Food Network Canada’s TV series. Despite his global success, Chen's roots are firmly in Vancouver, where he honed his skills and developed a love for locally sourced ingredients under renowned chefs like Robert Sulatycky and Bruno Marti.
Beyond his professional accomplishments, he fosters a love for cultural traditions and food preparation in his two children, embodying his belief that the best dishes come from moments of purity and love.
