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Buffalo Prime Rib with Orange Balsamic Glaze Recipe

Buffalo Prime Rib with Orange Balsamic Glaze Recipe

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Buffalo Prime Rib with Orange Balsamic Glaze

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Ingredients:

Serving

1 (7- to 8-lb) bone-in buffalo prime rib roast or bone-in beef prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), brought to room temperature (allow 1 hour)
4 1/2 to 5 cups water
orange balsamic glaze
2/3 cup dry red wine
1/4 cup madeira (preferably sercial)
1 1/2 cups beef broth

Directions:

Cook roast: Preheat oven to 450°F.
If using beef, trim all but a thin layer of fat from roast. Generously season buffalo or beef with salt and pepper. Roast buffalo, fat side up, on V-rack in a 17- by 12- by 2-inch flameproof roasting pan in middle of oven 15 minutes (use a 13- by 9- by 2-inch flameproof roasting pan for beef, which is taller and narrower than buffalo).
Reduce oven temperature to 350°F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more. Brush meat with some of glaze and add 1/2 cup water to pan, then continue to roast, brushing with glaze and adding 1/2 cup water to pan every 15 minutes, until thermometer inserted into center of roast (do not touch bone) registers 125°F, 2 to 2 1/4 hours more (115°F for beef, 1 3/4 to 2 hours more). Transfer meat to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo or 130°F for medium-rare beef.)
Make jus while meat stands: If using buffalo, straddle roasting pan across 2 burners, then add red wine and Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 2 minutes. Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes. (If using beef, pour pan juices into a 1-quart fat-separator pitcher or glass measure and skim off fat, then pour juices back into pan. Straddle roasting pan across 2 burners and deglaze pan by boiling juices over moderately high heat, stirring and scraping up brown bits, until reduced to about 2/3 cup, about 8 minutes. Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes. Add broth and boil until reduced to about 2 cups, about 6 minutes.)
Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary. Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
Carve roast and serve with jus.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	221.33 Kcal (927 kJ)
Calories from fat	95.06 Kcal
		% Daily Value*
Total Fat	10.56g	16%
Sodium	123.04mg	5%
Potassium	53.92mg	1%
Total Carbs	23.68g	8%
Sugars	0.2g	1%
Protein	3.92g	8%
Calcium	18.2mg	2%

Amount Per 100 g
Calories	100.43 Kcal (420 kJ)
Calories from fat	43.13 Kcal
		% Daily Value*
Total Fat	4.79g	16%
Sodium	55.83mg	5%
Potassium	24.46mg	1%
Total Carbs	10.74g	8%
Sugars	0.09g	1%
Protein	1.78g	8%
Calcium	8.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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