Alton Brown Cooks Food | Episode 3: Standing Rib Roast

standing rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner and more affordable while still providing good flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

Roll out about six feet of cheesecloth and cut it in half.

Unwrap the standing rib roast and lay it at the end of one piece of cheesecloth, then roll it up.

Rotate the roast 90° and roll it in the second piece of cheesecloth.

Place the wrapped roast on a cooling rack inside a quarter sheet pan and tie it to stand up on its side.

Refrigerate the roast for four to five days to dry the outer surface.

About an hour and a half before cooking, prepare the seasoning: measure out about eight teaspoons of kosher salt and grind black pepper to taste.

Unwrap the roast and massage it with two tablespoons of beef fat, ensuring to work it in well.

Pack the kosher salt and black pepper onto the roast, rubbing it into the meat.

Insert a meat thermometer horizontally into the thickest part of the roast, setting it to go off at 118°F.

Place the roast in an oven preheated to 250°F.

Cook until the internal temperature reaches 118°F, estimating about one hour per bone.

Once the target temperature is reached, remove the roast and let it rest in a warm spot without covering it.

Prepare Yorkshire pudding batter by combining four eggs, 1.5 teaspoons of kosher salt, 2 cups of whole milk, and 280 grams of all-purpose flour, blending briefly with a stick blender.

Cover the Yorkshire pudding batter and let it sit at room temperature until ready to cook.

Slide a 12-inch cast iron skillet into the oven to preheat for the Yorkshire pudding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens