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would emerge hot, sizzling, and ready to carve—no need to rest it, since the only part that was affected here was the very exterior Family gatherings will never be the same Now if only I could find a way to expose the rosy center under my sister’s crusty exterior, we’d really have something to celebrate at the holidays! WHAT ABOUT JUS? There’s just one last question when it comes to prime rib: what about a great sauce to go with it? Most recipes will call for a pan sauce of some sort, making use of the drippings that collect in the bottom of the roasting pan as the beef cooks But here’s the thing: my technique is specifically designed to produce no drippings whatsoever That is, all of that moisture (and flavor) stays inside the beef, where it belongs Truth be told, because of that fact, you really don’t need any sauce at all, but some folks—traditionalists, let’s call them—absolutely need a sauce with their meat So, how do we get it? The easiest solution I’ve found is to use some extra beef By searing off a few hunks of oxtails in a Dutch oven, deglazing the drippings with wine and stock, adding some vegetables, and then roasting the whole lot in the oven with the prime rib, you can build a powerfully flavorful jus, with the added benefit of having a pile of fall-off-the-bone-tender braised oxtails to serve alongside that roast KNIFE SKILLS: How to Carve a Bone-In Prime Rib If you were paying attention earlier, you know that the easiest way to carve a bone-in prime rib is to remove the bone and tie it back on before you begin roasting, so that it slips right off when ready to serve But here’s how you do it if you’ve roasted it bone-in  ... How to Carve a Bone-In Prime Rib If you were paying attention earlier, you know that the easiest way to carve a bone-in prime rib is to remove the bone and tie it back on before you begin roasting, so that it slips right off when ready to serve