Yield: 6 servings
INGREDIENTS
1 3-rib bone-in Prime rib roast (about 6½ to 7 pounds)
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
5 pounds beef bones including meat and fat, such as necks, chuck bones, etc. I found neck bones on sale as well as some fatty rib pieces
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
6 large garlic cloves, peeled and smashed
1/3 cup red wine such as merlot
2 cups water
2 tablespoons Worcestershire sauce
½ teaspoon gravy color and seasoning sauce such as Kitchen Bouquette
INSTRUCTIONS
- Place the beef on a platter and coat with oil, salt and pepper and refrigerate uncovered overnight fat side up.
- Five hours before serving, heat the oven to 450 degrees F.
- Pull roast from refrigeration and let sit at room temperature while you roast the bones and fat.
- In roasting pan place beef bones and fat, salt, pepper and oil and roast 30 minutes.
- Visit Perfect Prime Rib @ afamilyfeast.com for full instructions.