Jun 08 2026
Restaurants›Elisa›Slow-roasted Alberta Aaa Black Angus Prime Rib 16 Oz – Friday, Saturday & Sunday Only Recipe

Slow-roasted Alberta Aaa Black Angus Prime Rib 16 Oz – Friday, Saturday & Sunday Only Recipe

Inspired by Elisa
Time3h
Serves2

yorkshire pudding, beef tallow cooked carrots, red wine sauce

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Ingredients

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Prime Rib

Yorkshire Pudding

Beef Tallow Cooked Carrots

Red Wine Sauce

Method

Prime Rib

  1. 1

    Prepare the Prime Rib

    Preheat your oven to 225°F (107°C). Season the prime rib with salt, black pepper, and garlic powder. Rub olive oil over the meat.

  2. 2

    Roast the Prime Rib

    Place the seasoned prime rib on a roasting rack in a pan. Roast in the preheated oven until the internal temperature reaches 130°F (54°C) for medium-rare, about 2 to 3 hours. Remove and let rest for 20 minutes before slicing.

Yorkshire Pudding

  1. 3

    Make the Batter

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

  2. 4

    Bake the Yorkshire Pudding

    Preheat a muffin tin with beef tallow or vegetable oil in each cup at 425°F (220°C) for 10 minutes. Pour the batter into the hot cups and bake for 20-25 minutes until puffed and golden.

Beef Tallow Cooked Carrots

  1. 5

    Prepare the Carrots

    Peel and cut the carrots into even pieces. In a skillet, heat beef tallow over medium heat. Add the carrots and season with salt and pepper.

  2. 6

    Cook the Carrots

    Sauté the carrots until tender and caramelized, about 15-20 minutes.

Red Wine Sauce

  1. 7

    Prepare the Sauce

    In the same pan used for the prime rib, add chopped shallots and cook until translucent. Pour in red wine and beef broth, scraping up browned bits. Simmer until reduced by half.

  2. 8

    Finish the Sauce

    Stir in butter and thyme, adjusting seasoning as needed. Strain the sauce if desired before serving.

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