Christmas dinner for us is usually either ham or prime rib and this is the second year in a row that I have decided it would be prime rib. Some of that decision comes from the fact that we purchase a quarter of a cow in November and we usually can’t get through all of the roasts and steaks in a one year time frame unless we purposefully plan when to eat them. And since it is already in our freezer it would be an unnecessary expense to go out and buy a ham. It’s also nice to eat something a bit more formal since we’ve just eaten turkey about a month prior for our Thanksgiving dinner.
For this prime rib I used the same herb rub that I posted earlier for a cross rib roast and it got rave reviews from my family. With the herb rub you didn’t even need au jus and horseradish because it was delicious all on its own merit. However, I did make an accompaniment of au jus since sometimes it is nice to have something to dip your meat into for extra flavor and because I didn’t realize just how tasty it would be with the herb rub. I would have to say that I liked the prime rib best on its own for Christmas dinner, but I liked the au jus sauce for the leftovers. The au jus recipe is posted below.
For the herb rub recipe, click here. You can cook it the same as the cross rib roast, or at 325 degrees for about 15 to 20 minutes per pound. Check temperature to your liking using a meat thermometer.
Au Jus (click here for original recipe)
2 cups water
1 tablespoon beef bouillon granules
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
In a large saucepan, combine the water, bouillon, pepper, garlic salt, and pepper flakes. Bring to a boil. Reduce heat; simmer uncovered for 15 – 20 minutes.
Side Note: You may need to play around with the pepper a bit to get it to your family’s tastes.