Prime Rib Au Jus

• servings: 6 servings
• active time: 20 minutes
• total time: 4 hours

Ingredients

1 6 pound (2.7kg) Prime rib or beef rib roast (rib bones removed and tied back up (ask the butcher)

3 tablespoons (30g) Diamond Crystal Kosher salt (or 2 tablespoons Morton's Kosher salt)

1 tablespoon (8g) coarse black pepper

3 tablespoons (45g) olive oil

3 pounds (1.4kg) oxtails, neck bones, meaty beef bones

1 teaspoon Better than Bouillon beef base (see notes below)

6 cups (1.4kg) low-sodium beef stock

1/2 cup (120g) dry red wine

5 cloves garlic

2 large carrots (chopped)

3 ribs celery (chopped)

1 large onion (chopped)

1 tablespoon (15g) tomato paste

2 sprigs thyme

1 large bay leaf

salt and pepper (to taste)

Directions

Salt 1 day before

Season the roast with salt and pepper on all sides then place on a wire rack lined baking sheet and refrigerate uncovered overnight.

Roast the prime rib

4-5 hours before cooking, remove the prime rib from the fridge to bring it close to room temp for more even cooking.

Preheat the oven to 250°F and set the rack to the middle level. Place a digital probe into the center of the roast and set it to go off at 120°F.

Place the roast in the oven and remove once the roast achieves 120°F (anywhere from 2 1/2 - 3 1/2 hours). Lightly tent the roast with foil for 30 minutes.

Set one oven rack to the lowest level and line it with foil (to prevent drippings from smoking and setting off the fire alarm). Set the second rack to the middle level and turn on the broiler.

Broil the roast on the middle level until well browned on all sides (about 2 minutes per side - use tongs to move) then remove from the oven and set it on a carving board. Remove the strings and bones and slice the roast into pieces. Enjoy!

Meanwhile, make the au jus during the roasting process

Heat a large heavy pot or Dutch oven to medium heat. Add the olive oil to the pot. Dry off the bones with paper towels then add them to the pot and brown on all sides (about 10 minutes).

Add the tomato paste, onion, carrot, celery, and a pinch of salt to the pot and cook for 10 minutes or until soft then add the garlic and cook for another 1-2 minutes.

Add the wine, beef base, beef stock, and herbs to the pot and bring to a boil. Dislodge all of the brown bits from the pot with a wooden spoon. Once boiling, lower to a simmer and cook uncovered until the roast is finished.

Strain the au jus through a fine mesh strainer. Add a ladle of the au jus to the roasting pan to deglaze and dislodge any brown bits, then pour the drippings from the roasting pan into the au jus. Taste test and season with salt and pepper before serving with the Prime rib.

Nutrition

• Calories: 1155 kcal
• Total Fat: 72.9 g
• Saturated Fat: 25.7 g
• Cholesterol: 342 mg
• Sodium: 2559 mg
• Total Carbohydrate: 9 g
• Protein: 115.5 g