This recipe appears in:Step-by-Step: How to Roast a Perfect Prime Rib Using the Reverse Sear Method The Food Lab's Definitive Guide to Prime Rib The Food Lab's Complete Guide to Dry-Aging Beef at Home Ask The Food Lab: Do Bones Add Flavor to Meat? The Food Lab: How to Carve Prime Rib Like a Pro The Food Lab: 13 Rules For Perfect Prime Rib The Food Lab: How to Cook a Perfect Prime Rib
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail. The perfect holiday centerpiece.
Note:This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast). For best results, use a dry-aged, prime grade or grass-fed roast. Cooking time is identical regardless of size of roast.
To further improve the crust, allow it to air-dry, uncovered in the refrigerator on a rack overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply.
- 1 tablespoon vegetable oil
- 2 pounds beef shins or oxtail
- 1 pound beef or veal soup bones
- 1 large carrot, peeled and roughly chopped (about 1 1/2 cups)
- 2 stalks celery, roughly chopped (about 1 1/2 cups)
- 1 large onion, peeled and roughly chopped (about 1 1/2 cups)
- 1 (750 milliliter) bottle dry red wine
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 parsley stems
- 1 quart homemade or store-bought low-sodium chicken stock
- 1 standing rib roast (prime rib), 3-12 pounds (see note above)
- Kosher salt and freshly ground black pepper
- 4 tablspoons unsalted butter
Adjust oven rack to lower position and preheat oven to 250°F. Heat oil in a large Dutch oven over high heat until lightly smoking. Add beef shins or oxtail and soup bones. Cook, flipping and stirring pieces occasionally, until well browned on all surfaces, about 15 minutes. Using tongs, transfer beef to a large plate and set aside.
Add carrot, celery, and onions to pot and cook, stirring occasionally until starting to lightly brown, about 8 minutes. Add wine, bay leaves, thyme, and parsley, and cook, scraping up browned bits from bottom of pan. Bring to a boil and cook until reduced by half, about 10 minutes. Add chicken stock, bring to a boil, and cook until reduced by half, another 10 minutes.
Arrange beef shins/oxtail and bones in the bottom of a large roasting pan. Pour entire contents of Dutch oven on top of bones and spread vegetables around into an even layer. Place a V-rack on top, arranging the meat and vegetables so that the rack rests on the bottom of the pan.
Season rib roast generously with salt and pepper on all sides and place on rack with fat cap facing up. Place in oven and cook until center of roast registers 125°F on an instant-read thermometer for medium-rare, or 135°F for medium, 4 to 5 hours.
Remove roast from oven, transfer to a large plate, and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest while you complete the jus. Meanwhile, increase oven temperature to highest possible setting (500°F to 550°F).
Using tongs, remove shins/oxtail from roasting pan and transfer to a medium saucepan. Pour remaining contents of pan through a fine mesh strainer into the saucepan. Discard strained vegetables and bones (reserve the marrow if you'd like for spreading on bread or mixing back into the jus).
Using a ladle, skim excess fat off of top of liquid and discard. Bring liquid to a boil, reduce to a simmer, and cook until shins/oxtail are completely tender, about 20 minutes. Transfer shins/oxtail to a serving plate and tent with foil to keep warm. Season jus to taste with salt and pepper (you may not need any salt). Stir in butter off heat and keep warm.
Wipe out roasting pan, return V-rack, and remove foil from prime rib, and place on top of rack with fat cap facing up. 10 minutes before guests are ready to be served, place roast back in hot oven and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately, serving shin/oxtail meat on the side, and passing hot jus around the table.