Total Calories: 37
In a small bowl, mix seasoned salt, pepper and thyme. Rub mixture on surface of roast. Place roast, fat-side up, on a rack in a shallow roasting pan. Insert meat thermometer into center of roast without touching bone. Let stand at room temperature for 45 minutes. Preheat oven to 500°. Roast meat for 10 minutes. Without removing meat, reduce oven temperature to 325° and roast until meat thermometer reaches 140° for rare (about 1 hour). Transfer roast to a heated platter cover and keep warm.
In a small bowl, whisk water, tomato paste, cornstarch and bouillon granules until blended set aside.
Pour all pan drippings into a small bowl or cup return 2 tablespoons fat to roasting pan. Over medium-high heat, sauté mushrooms and green onions in roasting pan for 5 to 7 minutes or until vegetables are tender. Add Madeira or sherry. Cook and scrape to loosen particles from bottom of pan. Stir cornstarch mixture and add to pan. Stirring, bring to a boil and boil for 1 minute or until thickened. Serve hot sauce over slices of roast.
This Standing Rib Roast With Madeira Sauce recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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