Every Christmas Eve Sheila and I make something great for dinner. It has always been our thing before the rat race of Christmas Day. This year we decided to have prime rib, for the second year in a row.
Got a nice, two bone section of certified angus prime rib. For the record I didn't do the hatchet job on the top of the meat, it came that way.
Rubbed it with my usual prime rib seasoning, equal parts turbunado sugar and Schwartz's Montreal steak seasoning.
Cooked at 375 for the first half hour, then lowered the temp to 325 and finished. I wanted to take it to between 120 and 125 degrees in the center, but I got distracted and took it to around 135 degrees.
After sitting for a while it was more of a medium than medium rare, but it was still delicious.
Served with asparagus sauteed with a little olive oil and some fresh minced garlic, and Sheila made Yorkshire pudding. Served the beef with a home made horshradish cream sauce. Poured some of the jus from the beef over before serving, which is why is seems a little gray.
Was a great meal for sure!
Today, we're heading over to my parents house in Orange. For starters my father has another cheese platter lined up for us, and my mom is making a baked brie. For dinner, it will be filet mignon with my bernaise along with the full assortment of sides and dessert made by my pastry chef sister. It is sure to be a merry Christmas!