Inspired by Oxtail Jus for Prime Rib from The Food Lab. Make a bunch of this for Prime Rib and keep it frozen for other things.


  • 1 Tbsp light oil
  • 3 lb or so of oxtail (cut into segments)
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 bottle of red wine
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 3 stems of fresh parsley
  • 4 cups of Chicken StockSamin Nosrat Chicken Stock
    7 pounds chicken bones (at least half should be raw) 7 quarts water
    2 onions, unpeeled, quartered 2 carrots, peeled and halved crosswise 2 celery stalks, halved crosswise 1 teaspoon black peppercorns 2 bay leaves
    4 thyme sprigs
    5 parsley sprigs or 10 stems 1 teaspoon white wine vinegar
  • Salt and pepper



whole oxtail



In Dutch oven, heat oil and sear oxtail and remove from pot.

browning veggies

Add celery, onion, carrot and sauté until it starts to turn brown.


Add wine and deglazeDeglazing
Adding wine or other liquid to a pan after searing or browning meat or vegetables to help dissolve and remove the brown bits stuck to the pan. These brown bits are very tasty but can burn and become not-tasty. Alcohol helps dissolve, but it is usually best to allow some of the alcohol to evaporate. Alcohol will evaporate faster if it is allowed to boil if there aren't other liquids mixed with it. Therefore, it is preferrable to deglaze after the solids and before putting in the sauces.

Add chicken stock and put oxtails back in pot. Bring to a boil and simmer, cover and cook until the meat is very tender - about 3 - 3 ½ hours.


break apart

Remove oxtails and allow to cool enough to handle. Remove meat from bones and keep for something else.

Strain liquid and put in smaller saucepan.

Remove fat on surface.

When getting ready to serve prime rib, heat the liquid and simmer until reduced and thicker.

Season to taste with salt and pepper.