Perfect Prime Rib with Red Wine Jus
- 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
- Kosher salt and freshly ground black pepper
- 4 tablspoons unsalted butter
- Produce
- Bay leaves (2)
- Carrot, peeled and roughly chopped (about 1 1/2 cups), large (1)
- Celery (2 stalks)
- Onion, peeled and roughly chopped (about 1 1/2 cups), large (1)
- Parsley, stems (4)
- Thyme, fresh (4 sprigs)
- Meat
- Beef or veal soup bones (1 pound)
- Beef shins or oxtail (2 pounds)
- Standing rib roast (1)
- Canned Goods
- Chicken stock, homemade or store-bought low-sodium (1 quart)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Vegetable oil (1 tablespoon)
- Dairy
- Tablspoons unsalted butter (4)
- Beer, Wine & Liquor
- Red wine, dry (1 (750 milliliter) bottle)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 21, 2012 (1 month ago).
78 people saved this recipe.
