Pat the prime rib roast dry and season it generously on all sides with 3 tablespoons of kosher salt and 1 tablespoon of coarse black pepper. Place the seasoned roast on a wire rack set over a baking sheet. Refrigerate uncovered overnight to allow the seasoning to penetrate and to dry out the surface for better browning.

Remove the seasoned prime rib roast from the refrigerator about 4–5 hours before cooking to let it come to room temperature. This ensures even roasting.

Preheat your oven to 250°F and position a rack in the middle of the oven. Insert a digital probe thermometer into the center of the roast and set it to alert at 120°F. Place the roast in the oven and cook until the internal temperature reaches 120°F, which takes roughly 2 1/2 to 3 1/2 hours. Once done, tent the roast loosely with foil and let it rest for 30 minutes.

Adjust your oven by placing one rack on the lowest level and covering it with foil to catch drippings. Set another rack in the middle position and turn on the broiler. Transfer the rested roast onto the middle rack and broil, turning with tongs to brown all sides well, about 2 minutes per side. Remove the roast, transfer to a carving board, remove the strings and bones, and slice for serving. I find that broiling right after resting really enhances the rich, caramelized crust.

While the roast cooks, heat a large heavy pot or Dutch oven over medium heat. Add 3 tablespoons of olive oil. Pat dry the oxtails, neck bones, or meaty beef bones, and add them to the pot. Sear the bones, turning occasionally, until well browned on all sides, about 10 minutes.

Add the tomato paste, roughly chopped onion, carrots, and celery, plus a pinch of salt to the pot with the browned bones. Cook, stirring often, for about 10 minutes or until the vegetables are soft. Stir in the minced garlic and continue cooking for another 1–2 minutes.

To the pot, add the dry red wine, beef base, beef stock, thyme sprigs, and bay leaf. Bring the mixture to a boil while scraping up brown bits from the bottom of the pot, then reduce the heat and simmer uncovered until your roast is finished. Once done, strain the sauce using a fine mesh strainer. Deglaze the roasting pan with a ladle of au jus, scraping up drippings, and add these to your strained sauce. Taste and finish with salt and pepper as needed before serving the au jus alongside your prime rib. For extra depth, I like to use a mix of different bones when making the stock.