How To Cook Perfect Prime Rib Pecipe with Jus .

Start with oxtails smeared with tomato paste - this will produce some crazy flavor for the Red Wine Jus (which honestly, is 42% of why I love Prime Rib). Throw some veggies into the pan and roast for 20 minutes to give it a head start.

After the oxtails and veg have had a nice bake in the oven, you can already see how much flavor it will add to the recipe.

Here's the roast...instead for trying to carve the roast off the bone after cooking, Cooks Illustrated advises to carve the meat off the bone before roasting for 2 reasons:

1. It's easier to carve to serve without having to wrestle with bone.
2. The bone will flavor the au jus later in the cooking proceess.

You'll want to cut the roast as close to the bone as possible - don't waste any of that precious meat!

In a large frying pan or sat iron pan (prederred), sear each side of the boneless roast.

Get a nice crusty crust.

On each side.

Now we'll tie the roast back onto the bones. I like using strips of cheesecloth. Easier than wrangling with twine and that fancy tying thing. Two strips is all you really need - tie ti like a present.

Tie the roast back on - this is important, because the bone will serve as our 'rack' in the roasting pan so that the roast cooks evenly. The bone also gives a lot of flavor. Push the oxtails and veg to the side.

Roast 17-20 minutes per pound ...for a 7 pound roast that would be 2 hours. Check temp with a meat thermometer - just stick the thermometer deep in the middle. 122F for rare, 130F for medium-rare.

Now it's time to make the savory red wine jus! Spoon out the fat from the roasting pan. Return roasting pan with the oxtails, vegetables and the bone of the rib roast(just untie them from the roast) with wine, broth and thyme.

Simmer it good.

Strain.

And it's done !

Carve the prime rib roast.

Serve the prime rib with jus

But dont't forget... for your favorite dog :D

Thank for reading !!
Wishing you all Gool luck, with Lost of Love !!