Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Standing Rib Roast With Madeira Sauce
- 2 large cloves garlic, finely chopped
- 1 tsp. marjoram leaves (optional)
- 1 tsp. thyme leaves
- 1 tsp. salt
- ¼ tsp. pepper
- 5 lb. standing rib roast (about 3 ribs)
- ¼ cup butter
- 2 cups thinly sliced mushrooms
- ¼ cup Madeira or dry red wine
- 1 tbsp. tomato paste
- 1 envelope beefy mushroom recipe soup mix
- 1 tbsp. all purpose flour
- 1½ cups water
- 1 tbsp. finely chopped parsley
- Pepper to taste
Preheat the oven to 500ºF. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.
Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350ºF and continue roasting 1 ½ hours or until meat thermometer reaches 130ºF (rare) or 150ºF (medium).
Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.
