I want to share these two recipes since they are an intergral part in the over all success of that fine prime rib:
RRP’s Prime Rib Rub – Though it’s not really mine!
As for a rub I love this one. I just wish I knew where I got it so as to give proper credit as it is not my formulation! It’s terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!
This quantity will make enough rub for a 2.5 pound boneless prime rib.
1 T ground (dry) mustard
1.5 tea table salt
0.5 tea paprika
.25 tea ground allspice
.25 tea fresh ground pepper
1 tea granulated onion powder
0.5 tea garlic powder
Wet prime rib with Worcestershire and apply rub. Because I like more salt I also sprinkle it with coarse Kosher salt as well.
RRP’s Au Jus Recipe
Basic recipe off internet which I tweaked 7 times so it’s mine!
1 14 oz can Swanson Beef Broth
1 10-1/2 ounce can of Campbell’s French Onion soup
½ of the soup can cold water
½ teaspoon white sugar
2 teaspoons Worcestershire sauce
½ teaspoon of garlic salt
2 Wyler’s brand beef bouillon cubes
Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
days ahead. Makes 3 cups.
PS – this au jus also makes a wonderful Bloody Bull!
