Alton Brown's Holiday Standing Rib Roast

when it comes to the holidays everyone has their favorite roast traditionalists uh probably go for turkey or goose hipsters might choose a heritage possum vegetarians free range tofu i guess the who's in whoville of course just stick with the classic roast beast for me there can be only one the standing beef rib roast often misidentified as prime rib sure some standing rib roast are prime grade but few are mine for instance i'm pretty sure is choice rather than prime and that's okay either way it's an expensive hunk of meat and i only have one of them here no resets no backups so if i screw this up that's that now you'll notice this three bone model that we have here has been shrouded in cheese cloth that is because i've been drying it in the fridge for the last week and it has in fact lost three ounces of weight due to evaporation now the cheese cloth allows that loss without uh turning the surface rock hard now i'm not claiming that this is technically dry aging okay that involves a lot of complex meat chemistry and is only achieved at specific temperatures and humidity levels what i'm doing is simply drying the roast out a little bit which is going to intensify the flavor and give us a much better char i like char so seven days out and this is what you should see now to prep for cooking follow me first we require a light lubing with a neutral oil safflower or canola will do this is kind of like a primer coat for the spices to come so use you know a small amount but really really rub it on everywhere don't forget the bones next sprinkle on the kosher salt i tend to go kinda heavy here averaging two teaspoons per bone so that's going to be two tablespoons total for us make sure you get the fat too i like to kind of rub it on really get in there black pepper of course is next now a roast this size will need at least a tablespoon freshly ground which means i'm starting with two tablespoons of peppercorns now you can grind with one of these of course but i don't know why you would when you could use this actually this is a coffee grinder made for camping i just took off the handle and slapped on a cordless drill you're welcome all right just go around the roast and press everything in make sure you've got good coverage and contact there next add a rack to your setup and yes i cleaned up the pan and grab your favorite probe thermometer this one has a five foot cable and notice i have set the alarm to go off at 118 degrees now when inserting i try to eyeball how much probe i'm going to need to use to get into the middle of the mass oh and i always want to set it in at an angle that will allow more of the probe to rest safely inside the meat minimize the chance of running a foul of oven bits and pieces move your roast to the bottom third of a cold oven that's critical because we want to go on a slow and gentle thermal journey here now my thermometer has magnets on it but my range front is stainless so i got a stick on metal plate made for phone mounts and put it on one of those suction brackets made to hold a toll road passes on windshields problem solved i'll crank your oven to a balmy 250 and leave it until the roast hits 118 which will probably take about three hours maybe more but your patience will be rewarded at 118 pull the roast and let it rest at room temperature now i know it looks done but believe me it's only mostly done carry over heat will keep the internal climbing for at least another 10 to 15 degrees meanwhile park a 12 inch cast iron skillet on the same rack and boost the oven up to 400 degrees which in my oven seems to take forever all right when the rack and pan are cool enough to safely handle move the roast and the rack over to a second pan and then drain all these drippings from the first pan this is a key ingredient if you want to make an authentic yorkshire pudding oh i i didn't mention yorkshire pudding did i oops capture all the liquid love you can there then simply set it aside next add four large eggs to your food processor or blender carafe along with two cups of whole milk not skim whole and 280 grams of all-purpose flour which is about two cups but i really want you to weigh it it's a lot more precise last but not least we'll need two tablespoons of the drippings and the salt there now simply uh blend or process until smooth and yes i'm doing this with the lid off because the shot's you know boring with the lid on although it is kind of dangerous go slow mesmerizing mean it good now when the skillet is good and hot add another two tablespoons of the rose drippings if you don't have that much add a little neutral oil until you do swirl to coat and be sure to get way up the sides of the pan there then add the batter all at once pour it right down the middle and then carefully re-oven all right don't slosh there now in 30 minutes you're gonna have something that looks kind of like wait for it wait for it oh tripping this yeah sexy huh now the roast goes back in to sear you're not going to need the thermometer for this so you can lose the probe completely there i'll boost the box to 500 or even 550 if you have it and cook 10 to 15 minutes or until the sear is dark and barky and the kitchen's kind of smoky you may want your exhaust fan on for this voila since the interior is technically already rested you can move to carving as soon as your fingers can take the heat although a large chef's knife would do i like a long slicer for disassembly now i always start with the ribs facing straight up and down so that i can remove them in a nice even slab there and then break those down into individual ribs medium delicious there the next part that i take off is this kind of wedge of fat on the shallow side of the roast i'm not going to throw it away but i'm not going to show you what i'm going to do with it either as for slicing the body of the roast i love those in pieces be careful not to cut too thinly after all it's the holidays make sure everybody gets a serious slab of of meat i only carve about half of it usually save the rest for you know when the guests are gone load up your platter don't be afraid to use your hands and you're ready to serve now uh i have to tell you i've got a very strong weakness for these things yo the ribs are actually my favorite but i'm gonna wait and have this in the morning when i throw it into the toaster oven to crisp it up no for now i'm going to show you my trick for escaping from my family during the holidays you tear yourself off a nice big piece of yorkshire pudding like this you take yourself a slab of meat like this i'll be in the garage happy holidays

Channel: Alton Brown

Views: 2,436,110

Rating: 4.9203868 out of 5

Keywords:

Id: _G2Ifc8SAbU

Length: 7min 12sec (432 seconds)

Published: Thu Dec 10 2020

Reddit Comments

[u/Phrogz]

For those who love science, here are 12 roast beefs I've graphed the cooking of over that last ~5 years: https://docs.google.com/spreadsheets/d/1XIn1GK-ThSUc6O5-oG9WUeKRICTEKT0ej5yEVDC3goI/edit

And here's the Yorkshire pudding recipe I found on the Internet 20 years ago, and copied to my site when it went down, and have slowly modified the ingredient amounts over time: http://phrogz.net/tmp/Yorkshire/

And here's a page I wrote about putting the two together: http://phrogz.net/cooking-a-roast-beef

No ads, no monetization, just sharing my experience with you, dear Internet friends.

[u/KaiCypret]

It was a mistake to watch this at 4:30am

[u/Karthaz]

I've never in my life seen somebody use an entire pan for a Yorkshire pudding. That's insane, definitely trying it.

[u/doob22]

What does the Yorkshire pudding taste like? I have never had that before

[u/crackodactyl]

Opening the oven with his foot, pro level move.

[u/HellaApathetic]

That oven dial impressed me more than it should have. Now I want his oven

[u/KingRapaNui]

why isnt he gonna say what his fat is used for huh

[u/deucedeucepewpew]

I’m planning on making my first rib roast this Christmas.

[u/a_white_american_guy]

Aw man what does he do with that slab of fat