Prime Rib Sundays Recipe
Join us every Sunday for our famous Prime Rib Dinner including caesar salad, 12oz Northern Gold slow-roasted Prime Rib, Yorkshire pudding, mashed potatoes, seasonal vegetables, B+B’s Signature Butter Cake! Please note, this feature is only available in Black + Blue dining room.
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Ingredients
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Prime Rib
Caesar Salad
Yorkshire Pudding
Mashed Potatoes
Seasonal Vegetables
B+B’s Signature Butter Cake
Method
Prime Rib
- 1
- 2
Roast the Rib
Place the rib in the oven and roast for 20 minutes. Reduce the temperature to 325°F (163°C) and cook for an additional 1.5 hours, or until the internal temperature reaches 130°F for medium-rare.
- 3
Rest the Rib
Remove the rib from the oven and let it rest for at least 20 minutes before slicing.
Caesar Salad
- 4
Assemble the Salad
Chop the romaine lettuce and place it in a large bowl. Add Caesar dressing, Parmesan cheese, and croutons. Toss to combine.
Yorkshire Pudding
- 5
- 6
Bake the Pudding
Pour beef drippings into muffin tins and heat in a 425°F (220°C) oven for 5 minutes. Pour the batter into the hot drippings and bake for 20-25 minutes until puffed and golden.
Mashed Potatoes
- 7
- 8
Seasonal Vegetables
- 9
Cook the Vegetables
Toss mixed vegetables with olive oil, salt, and pepper. Roast in the oven at 425°F (220°C) for about 15-20 minutes until tender.
B+B’s Signature Butter Cake
- 10
Mix the Batter
Cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually add flour, baking powder, and salt.
- 11
Bake the Cake
Pour batter into a greased cake pan and bake at 350°F (175°C) for 30-35 minutes. Let cool before serving.