buffalo prime rib with orange balsamic glaze Recipe

How to make it

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• Special equipment: a V-rack for roasting; a meat or instant-read thermometer
• PreparationCook 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.
• This recipe is an accompaniment for Buffalo Prime Rib with Orange Balsamic Glaze.
• Active time: 20 min Start to finish: 45 min
• Servings: Makes about 2 1/4 cups.
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• Ingredients1 1/2 tablespoons unsalted butter
• 1 cup finely chopped shallot
• 1 cup thawed frozen orange juice concentrate (8 oz) 1/2 cup water
• 1/2 cup sweet orange preserves
• 1/2 cup balsamic vinegar
• 1 tablespoon salt
• 1/2 tablespoon cracked black peppercorns
• 1 1/2 teaspoons finely grated fresh orange zest PreparationHeat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.
• Cooks' note:
• • Glaze can be made 3 days ahead and chilled, covered. Bring to room temperature before using.