Perfect Prime Rib Recipe with Red Wine Jus

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The first meal I ever cooked for my parents and brother was when I was I was 26 years old. Yeah, believe it or not, I never cooked at all for my family, the kitchen in our home was Mom’s domain and us “kids” were relegated to boring kitchen duties any time we stepped foot on the linoleum.

When I moved from Los Angeles to San Jose, my parents and brother drove up to visit for Thanksgiving. I decided to go all out and made my very first prime rib roast ever. It was perfect. I impressed the heck outta my Mom, who finally said, “Who knew you could cook! I should have let you cook all these years!”

Ahhhh young grasshoppa has talent! That would have surely beat washing dishes!

Prep Time:2 hours to let roast come to room temperature, but only 30 minutes of hands-on.

Cook Time:2-3 hours, depending on size of roast

Cooks Illustrated.
Important points:
1) Get bone-in rib roast, preferable first-cut, ribs 9-12 for most flavor. Choice grade of beef (i.e. not the pricey Prime grade) is what you’ll ask for.
2) Take note of how many pounds the roast is prior to cooking (bones and roast) to determine cooking time
3) Use a meat thermometer

Ingredients:

1 bone-on beef rib roast (about 7-8 pounds)
1 1/2 pounds oxtail bones
1 tablespoon tomato paste
2 onions, quartered
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 whole head garlic, halved
2 tablespoons cooking oil, divided
salt and pepper
1 cup red wine
1 3/4 cups beef broth
1 3/4 cups chicken broth
3 sprigs fresh thyme