Prime Rib Roast Beef with Jus

Name: Prime Rib Roast Beef with Jus
Yield: Serves 10 to 12
Ingredients: 8 pound, beef rib roast, meat removed from bone, ribs reserved, patted dry; 1 1/2 pounds, oxtails; 1 tablespoon, tomato paste; 3 , medium onions, cut into eighths; 3 tablespoons, vegetable oil; 1 1/2 teaspoons, kosher salt (preferably) or 3/4 teaspoon table salt; 2 tablespoons, ground black pepper; 1 cup, red wine, medium-bodied, such as Côtes du Rhône; 1 3/4 cups, low-sodium beef broth; 1 3/4 cups, low-sodium chicken broth; 2 sprigs, fresh thyme

53 comments

Appears in Cook's Illustrated November/December 2002

We cooked more than 35 rib roasts to unlock the secrets of this forgotten classic.

SERVES10 to 12

TIME4½ to 5 hours, plus 2 hours standing

has video

WHY THIS RECIPE WORKS

When developing our prime rib recipe, we envisioned a roast beef with a browned, flavorful exterior complementing an evenly cooked, juicy, tender, and rosy red interior. The ideal jus, made from the beef drippings, would be rich in beef fla...

This is a members' feature.