The Beef Cut To Pair With Prime Rib That Will Take Its Taste To Another Level - Tasting Table

"For all its mouthwatering grandeur, dishes of prime rib tend to blur into one another over the years. It always arrives at the dining table in the exact same flavor harmony, replayed down to every rich, savory note. While that's nothing unusual for something that's become a fixed tradition, there's no reason it should always be so repetitive. Add oxtails to the recipe, and your prime rib will surprise everyone in the best way possible."

"The oxtail is utilized to make au jus, and everybody knows au jus is the definitive sauce for prime rib. It allows the dish to impress you twice in a row: first as the dripping coats every morsel with its intricate intensity, and again as the fall-apart meat sinks into the taste buds, revealing the beefy flavors underneath. Not to mention, the oxtail themselves also join the prime rib, bulking up the dish with their own succulent meat, decadently clinging to the bone."

"Start the cooking process by browning the oxtails, either on their own or with other similar cuts such as soup bones, shin bones, or short ribs, until the meat darkens. Then, do the same for your preferred vegetables. Feel free to also experiment with other condiments to elevate the flavor complexity. If you like a more pronounced tang, consider adding tomato paste or tomato purée (which you can also rub all over the oxtails)."

Adding oxtails to prime rib deepens flavor and texture through marrow, collagen, and fat released during long braising. Oxtail refers to sectioned beef or veal tail with marrow surrounded by gelatinous meat. Slow braising for hours or overnight coaxes marrow and collagen into rich, silky juiciness that enhances au jus and the roast itself. Using oxtails to make au jus concentrates beefy intensity that both coats sliced prime rib and complements falling-apart meat. Browning oxtails (alone or with soup bones, shins, short ribs) and vegetables before braising builds flavor. Tomato paste or purée can add tang and complexity.

Read at Tasting Table