Perfect Prime Rib - The No Fail Method

Today we're making prime rib au jus with creamy horseradish sauce. We hope you enjoy it! WATCH OUR FOOD/COOKING PODCAST:    / @sipandfeastpodcast   SUPPORT ON PATREON:   / sipandfeast   GEAR USED - these are affiliate links VICTORINOX 12-INCH SLICING KNIFE: https://amzn.to/3T1VTWl VICTORINOX 6-INCH BONING KNIFE: https://amzn.to/3RLalkr CUISINART STAINLESS ROASTING PAN: https://amzn.to/2NKaIOb 17x13x1.5 JUICE GROOVE END GRAIN BOARD: https://amzn.to/3v2M8gE MY AMAZON STORE https://www.amazon.com/shop/sipandfeast ***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS*** https://www.sipandfeast.com/prime-rib... INGREDIENTS WITH GRAM AMOUNTS 1 6-pound (2800g) Prime rib or beef rib roast - rib bones removed and tied back up (ask the butcher) 3 tablespoons (30g) Diamond Kosher salt or 2 tablespoons (30g) Morton's Kosher salt 1 tablespoon (6g) coarse black pepper For the au jus 3 tablespoons (40g) olive oil 3 pounds (1360g) oxtails, neck bones, meaty beef bones 1 teaspoon beef base - see notes in print recipe 6 cups low-sodium beef stock 1/2 cup (120g) dry red wine 5 cloves garlic 2 large carrots - chopped 3 ribs celery - chopped 1 large onion - chopped 1 tablespoon (13g) tomato paste 2 sprigs thyme 1 large bay leaf salt and pepper - to taste VIDEO EDITOR: Billy Mark: @bluecrestproductions FOLLOW US ON INSTAGRAM:   / sipandfeast   Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.