Entree: Canada – Alberta (Canadian Prairies) – Alberta Prime Rib

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 30 min

Total 3 hrs 15 min

Ingredients

- 1 standing rib roast (prime rib), bone-in, 5.5 lb (2.5 kg) total weight, about 4.5 lb (2.0 kg) usable meat
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) kosher salt
- 2 tsp (10 g) freshly ground black pepper
- 6 cloves garlic, smashed
- 2 tbsp (12 g) chopped fresh rosemary
- 2 tbsp (8 g) chopped fresh thyme
- 2 tbsp (30 g) unsalted butter, softened

Au jus
- Pan drippings from roast (see Instructions)
- 1/2 cup (120 ml) dry red wine (optional)
- 2 cups (500 ml) beef stock
- 1 medium shallot, finely chopped (about 1.5 oz / 45 g)
- 1 tbsp (15 ml) Worcestershire sauce
- Salt and freshly ground black pepper to taste

Yorkshire pudding (makes 6 large or 12 small)
- 3 large eggs
- 1 1/4 cups (150 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 1/2 tsp (3 g) salt
- 1/4 cup (60 ml) beef drippings or neutral oil (for muffin tin)

Roasted vegetables
- 1 lb (450 g) baby carrots, peeled if needed
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter, melted
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh thyme or parsley (optional, for finishing)

Instructions

Short Description:
A classic Alberta standing rib roast (prime rib) roasted to medium-rare, served with a simple au jus and crisp Yorkshire puddings, accompanied by roasted root vegetables for a complete main-course meal showcasing Alberta beef excellence.

Regional Notes:
This Prairie-style prime rib highlights Alberta's high-quality beef with a straightforward salt-and-herb roast and an au jus made from pan drippings. Yorkshire puddings and roasted root vegetables complete the plate in the manner commonly served in Alberta roasteries and celebratory dinners.

1. Remove the roast from the refrigerator 2–3 hours before cooking to come to near room temperature; pat dry with paper towels.
2. Preheat oven to 450°F (230°C). In a small bowl, combine olive oil, kosher salt, black pepper, smashed garlic, chopped rosemary, and chopped thyme into a paste. Rub the paste all over the roast, including between bones if exposed. Tuck any loose fat under the roast.
3. Place roast fat-side up on a rack set in a roasting pan. Insert an oven-safe instant-read thermometer into the thickest part of the meat (not touching bone). Roast at 450°F (230°C) for 20 minutes to develop a crust.
4. Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120–125°F (49–52°C) for medium-rare (about 12–14 minutes per pound as a guideline; total time will vary by oven and roast). For medium, target 130–135°F (54–57°C). Monitor with thermometer.
5. While the roast cooks, prepare the Yorkshire pudding batter: in a bowl whisk together eggs, flour, milk, and salt until smooth. Let rest at room temperature at least 30 minutes.
6. Prepare the roasted vegetables: toss carrots and halved Brussels sprouts with 2 tbsp (30 ml) olive oil, melted butter, 1 tsp salt, and 1/2 tsp pepper. Spread on a rimmed baking sheet in a single layer. Set aside near the end of roast time to go in the oven for the last 25–30 minutes of roasting (or cook while roast rests—see step 9).
7. When the roast reaches the target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes; internal temperature will rise a few degrees during resting.
8. Meanwhile, make the au jus: pour off excess fat from the roasting pan, reserving about 2 tbsp (30 ml) of fat. Place the roasting pan over medium heat on the stovetop (or transfer drippings to a sauté pan). Add the chopped shallot and sauté until soft, about 2 minutes. Deglaze with the red wine (if using), scraping up browned bits, and reduce by half. Add beef stock and Worcestershire sauce and simmer 6–8 minutes until slightly reduced. Skim fat, strain into a small saucepan, and keep warm. Season to taste with salt and pepper.
9. While the roast rests, finish vegetables and bake Yorkshire puddings: if the vegetables were not yet roasted, place them in the oven at 400°F (205°C) for 25–30 minutes until tender and caramelized, tossing once. To bake Yorkshire puddings, increase oven to 450°F (230°C). Put 1/2 tsp (about 2.5 ml) beef drippings or oil into each cup of a 12-cup muffin tin (or use 1 tbsp / 15 ml in 6 larger wells). Heat the tin in the hot oven for 5 minutes until oil is smoking hot. Give the batter a quick whisk and pour into the hot wells about 2/3 full. Bake 20–25 minutes without opening the oven until puffed and golden. Remove and keep warm.
10. Carve the prime rib: if bone-in, you may remove bones by slicing along the bones and serving slices; alternatively cut between ribs for presentation. Slice roast to desired thickness.
11. To serve: arrange slices of Alberta Prime Rib on a platter, spoon au jus into a warmed gravy boat, place Yorkshire puddings and roasted vegetables alongside, and sprinkle vegetables with chopped thyme or parsley. Offer additional au jus at the table.
12. Leftovers: refrigerate slices of roast in an airtight container up to 3–4 days; au jus keeps 2–3 days refrigerated or can be frozen.