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1
Preheat oven to 450F.
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2
If using beef, trim all but a thin layer of fat from roast.
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3
Generously season buffalo or beef with salt and pepper.
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4
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).
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5
Reduce oven temperature to 350F and add 1/2 cup water to roasting pan, then continue to roast meat 30 minutes more.
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6
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 125F, 2 to 2 1/4 hours more (115F for beef, 1 3/4 to 2 hours more).
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7
Transfer meat to a large platter and let stand, uncovered, 25 minutes.
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8
(Meat will continue to cook as it stands, reaching about 135F for medium-rare buffalo or 130F for medium-rare beef.)
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9
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.
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10
Add broth and boil until reduced to about 1 1/2 cups, about 3 minutes.
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11
(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.
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12
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.
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13
Add red wine and Madeira and boil until reduced to about 2/3 cup, 3 to 4 minutes.
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14
Add broth and boil until reduced to about 2 cups, about 6 minutes.)
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15
Stir in any buffalo or beef juices accumulated on platter and season jus with salt, if necessary.
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16
Pour jus through a fine-mesh sieve into a gravy boat and keep warm, covered.
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17
Carve roast and serve with jus.
