Signature AAA Alberta Prime Rib 12 ounces, classic jus, Yorkshire pudding, market vegetables, choice

- 12 ounces AAA prime rib
- 1 each backed potato or 1 1/2 cup mash potato
- market vegetables
- 1 each Yorkshire pudding
for Yorkshire pudding batter
- 30 each whole eggs
- 4 ltrs. egg whites
- 4 ltrs. butermilk or homo milk
- 4.5 # flour
- to taste seasoning with salt and pepper
- to taste nutmeg
veal stock
- 3 cases veal bones
- 15 # onions
- 10 # carrots
- 10 # celery
- 1 can tomato paste
- 3 ounces pepercorns
- 3 ounces bay leaves
- 4 litres red wine
- 1 litre white wine
- 1/2 litre balsamic vinegar
- 1 # garlic
broiler spices
- 9 kg paprika
- 9 kg black pepper
- 9 kg onion minced
- 9 kg celery seed
- 96 kg coarse salt
- 3 kg parsely flakes
mash potatoes
- 1 case potatoes
- 3 liter cream
- 2 # butter

for the prime rib
- rub the prime rib with broiler sipice & oil
- place on the sham 15 minutes at 250 F and hold temperature of 140 F
- for 18 hours for a medium rare temperature
for Yorkshire pudding batter
- blend all ingredients and strain
- spray with butter the muffin trays and fill 1/2 way with oil
- heat the trays on a 500 F oven for 15 to 20 minutes
- pour the batter in the center of the oil
- (leave the four muffin holes of the center tray empty)
- cook in the oven for 1 hour at 375 F