Buffalo Prime Rib with Orange Balsamic Glaze

ingredients

• 1 7-8 pounds bone-in buffalo prime rib roast (4 ribs), brought to room temperature (allow 1 hour)
• 1 1/4 quarts water
• Orange balsamic glaze
• jus:
• 2/3 cup dry red wine
• 1/4 cup Madeira
• 1 1/2 cups beef broth
  1 1/2 cups water & 1 1/2 teaspoons bouillon

directions

Cook roast:

Preheat oven to 450 degrees.

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 17x12x2 inch flameproof roasting pan in middle of oven 15 minutes (use a 13x9x2 inch flameproof roasting pan for beef, which is taller and narrower than buffalo).

Reduce oven temperature to 350 degrees 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 degrees, 2 hours more (115 degrees for beef, 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 degrees for medium-rare buffalo or 130 degrees 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, 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.