Ingredients:

1 9-lb prime rib beef roast, excess fat trimmed
1 Tbsp extra-virgin olive oil
3 Tbsp Urban Accents Chicago Steak & Chop
6 medium onions, peeled & quartered
2-1/2 cups canned beef broth
1-3/4 cups Madeira wine
1-1/4 cups dry red wine
4 fresh thyme sprigs
4 fresh parsley sprigs
3 fresh rosemary sprigs
1 bay leaf
2 Tbsp butter, room temperature
2 Tbsp all purpose flour
Horseradish Sauce:
2/3 cup sour cream (can use low-fat or non fat)
2 tsp Urban Accents Chicago Steak & Chop
2 Tbsp prepared horseradish

Directions:

Position rack in center of oven and preheat to 450 degrees F. Place beef, fat side up, on heavy rimmed baking sheet. Rub beef with oil; sprinkle with Chicago Steak & Chop. Roast beef 20 minutes, then reduce oven to 350 degrees. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125 degrees for medium-rare, stirring onions occasionally, about 2 hours 5 minutes. Meanwhile, combine broth, Madeira wine, red wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat and discard herbs. Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil, and let stand 30 minutes. Pour off fat from baking sheet. Scrape juices and browned bits from baking sheet into sauce; bring to a boil. Mix butter with flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Serve beef with Madeira wine sauce and Horseradish Sauce.

Horseradish Sauce: Mix ingredients together in small bowl. Refrigerate for at least 30 minutes before serving.