Buffalo Prime Rib with Orange Balsamic Glaze Recipe

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Buffalo Prime Rib with Orange Balsamic Glaze
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Ingredients:

  • 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
  • 2/3 cup dry red wine
  • 1/4 cup madeira (preferably sercial)
  • 1 1/2 cups beef broth

Directions:

  1. Cook roast: Preheat oven to 450°F.
  2. 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).
  3. 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.)
  4. 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.)
  5. 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.
  6. Carve roast and serve with jus.
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Nutrition Facts

Per ServingPer 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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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • sugar free

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