Slow-roasted Alberta Aaa Black Angus Prime Rib 16 Oz Recipe

Season the Prime Rib

Rub the prime rib with salt, black pepper, garlic powder, and fresh rosemary. Let it sit at room temperature for about 30 minutes before cooking.

Slow Roast the Prime Rib

Preheat the oven to 250°F (120°C). Place the seasoned prime rib on a rack in a roasting pan and roast for about 2-2.5 hours or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Let it rest for 15 minutes before slicing.

Prepare the Batter

In a mixing bowl, whisk together the flour, salt, eggs, and milk until smooth. Let the batter sit for 30 minutes.

Bake the Yorkshire Puddings

Preheat the oven to 425°F (220°C). Pour beef tallow or vegetable oil into a muffin tin and heat in the oven until hot. Pour the batter into each cup and bake for 20-25 minutes until puffed and golden.

Cook the Carrots

Peel and chop the carrots into even-sized pieces. Heat beef tallow in a pan, add the carrots, salt, and pepper, and sauté until tender, about 15-20 minutes.

Make the Sauce

In a saucepan, melt butter over medium heat. Add chopped shallots and sauté until translucent. Pour in red wine and beef broth, bring to a boil. Reduce heat and simmer until sauce thickens, about 15-20 minutes. Season with salt and pepper.