Juicy Prime Rib Roast Recipe with Flavorful Red Wine Jus

Indulge in the ultimate holiday centerpiece with our slow-roasted prime rib, accompanied by a rich red wine jus and braised oxtail. This majestic dish showcases a well-marbled beef, cooked to medium-rare perfection, boasting a crackling, well-browned exterior that’s sure to impress your guests.

Prime rib holds a special place in many families’ holiday traditions, and for good reason. The combination of tender, juicy meat and a flavorful crust makes it an unforgettable culinary experience. Our carefully crafted recipe ensures that your prime rib turns out perfectly every time, with an evenly cooked interior and a deliciously crisp exterior.

Follow our step-by-step guide to create a show-stopping prime rib that will have your guests talking about it for years to come. From selecting the best cut of meat to achieving the ideal temperature and preparing the accompanying red wine jus, we’ve got you covered every step of the way.

Ingredients

• 1 tablespoon (15ml) vegetable oil
• 2 pounds (900g) beef shins or oxtail
• 1 pound (450g) beef or veal soup bones
• 1 large carrot, peeled and roughly chopped (about 1 1/2 cups)
• 2 ribs celery, roughly chopped (about 1 1/2 cups)
• 1 large onion, peeled and roughly chopped (about 1 1/2 cups)
• 1 (750ml) bottle dry red wine
• 2 bay leaves
• 4 sprigs fresh thyme
• 4 parsley stems
• 1 quart (1L) homemade or store-bought low-sodium chicken stock
• 1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg)
• Kosher salt and freshly ground black pepper
• 4 tablespoons (58g) unsalted butter

Directions

1. Preheat your oven to 250°F (120°C) and adjust the rack to the lower position. In a large Dutch oven, heat the vegetable oil over high heat until it starts to smoke lightly. Add the beef shins or oxtail and soup bones, cooking for about 15 minutes while flipping and stirring occasionally until all surfaces are well browned. Transfer the beef to a large plate using tongs and set aside.
2. In the same pot, add the chopped carrot, celery, and onion. Cook for approximately 8 minutes, stirring occasionally, until they begin to brown lightly. Pour in the wine and add the bay leaves, thyme, and parsley. Scrape up any browned bits from the bottom of the pot as you cook. Bring the mixture to a boil and let it reduce by half, which should take about 10 minutes. Add the chicken stock, bring it to a boil again, and cook for another 10 minutes until reduced by half.
3. Arrange the browned beef shins/oxtail and bones in the bottom of a large roasting pan. Pour the entire contents of the Dutch oven over the bones and spread the vegetables evenly. Place a V-rack on top, making sure it rests on the bottom of the pan.
4. Season your rib roast generously with salt and pepper on all sides. Place it on the rack with the fat cap facing up. Roast in the preheated oven until the center of the roast registers 125°F (52°C) for medium-rare or 135°F (57°C) for medium on an instant-read thermometer. This process typically takes 4 to 5 hours.
5. Once the desired temperature is reached, remove the roast from the oven and transfer it to a large plate. Tent it loosely with aluminum foil and let it rest in a warm spot in the kitchen while you prepare the jus. Meanwhile, increase the oven temperature to its highest setting, between 500 to 550°F (260 to 290°C).
6. Using tongs, transfer the shins/oxtail from the roasting pan to a medium saucepan. Strain the remaining contents of the pan through a fine-mesh strainer into the saucepan, discarding the vegetables and bones. If desired, you can reserve the marrow for spreading on bread or mixing back into the jus.
7. Skim excess fat off the top of the liquid with a ladle. Bring the liquid to a boil, then reduce to a simmer and cook until the shins/oxtail are completely tender, about 20 minutes. Transfer the shins/oxtail to a serving plate and tent with foil to keep warm. Season the jus to taste with salt and pepper, then stir in the butter off the heat. Keep the jus warm until serving.
8. Wipe out the roasting pan and replace the V-rack. Remove the foil from the prime rib and place it back on the rack with the fat cap facing up. About ten minutes before you’re ready to serve, place the roast back in the hot oven and cook until the exterior is well browned and crisp, which should take 6 to 10 minutes.
9. Remove the roast from the oven and carve immediately. Serve the prime rib with the shin/oxtail meat on the side and pass the hot jus around the table for guests to enjoy.

Recipe Notes

This versatile recipe works for prime rib roasts ranging from two to six ribs. When planning your meal, account for one pound of bone-in roast per guest, as each rib adds approximately one and a half to two pounds to the roast. For the best results, opt for a dry-aged prime-grade or grass-fed roast.

Interestingly, the cooking time remains the same regardless of the roast size. To enhance the crust, you can air-dry the roast uncovered on a rack in the refrigerator overnight before cooking. Seasoning with salt up to a day in advance will allow the flavors to penetrate the meat more deeply, resulting in an even more delicious final product.

Serving and Pairing Suggestions

This succulent prime rib pairs wonderfully with a variety of side dishes. Consider serving it alongside roasted vegetables, creamy mashed potatoes, or a fresh green salad to balance the richness of the meat. For wine enthusiasts, a full-bodied red wine such as Cabernet Sauvignon or Malbec would complement the flavors of the prime rib and jus beautifully.

Leftover Ideas

Should you find yourself with leftovers, fear not! Prime rib makes for excellent sandwiches the next day. Thinly slice the cold meat and serve it on crusty bread with horseradish sauce and arugula for a delightful lunch. Alternatively, you can dice the meat and use it in a hearty beef stew or shepherd’s pie for a comforting meal later in the week.