Inspired by Food Lab.

Serve with Oxtail JusOxtail Jus
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 [recipe:Chicken Stock]
Salt and pepper


  • Prime Rib
  • Salt
  • Pepper


Dry brine prime rib the day before.

Set oven to lowest temperature. (170ºF on Wolf or 135ºF Sous Vide Mode 100% humidity on Anova Precision Oven)

Roast prime rib on rack until internal temperature hits 130ºF (medium rare) and remove from oven. (5 hours for 3 pound prime rib in my oven which hovered around 160ºF on "roast" setting.)

Tent with foil and rest for 30 min - 1 ½ hours.

If it finishes more than 1 ½ hours before serving, remove from oven and put back into oven for 45 min at 200ºF before searing to reheat.

Sear at max temperature in oven (550ºF on Wolf) for 6 - 10 min.

Slice and serve.