Ingredients
1 6 pound Prime rib or beef rib roast rib bones removed and tied back up (ask the butcher)
3 tablespoons Diamond Kosher salt or 2 tablespoons Morton’s Kosher salt
1 tablespoon coarse black pepper
For the au jus
3 tablespoons olive oil
3 pounds oxtails, neck bones, meaty beef bones
1 teaspoon Better than Bouillon beef base see notes below
6 cups low-sodium beef stock
1/2 cup dry red wine
5 cloves garlic
2 large carrots chopped
3 ribs celery chopped
1 large onion chopped
1 tablespoon tomato paste
2 sprigs thyme
1 large bay leaf
salt and pepper to taste
Instructions
see continuation on next page
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