Alton Brown's Holiday Standing Rib Roast
Directions
- 1Apply a light coating of neutral oil, such as safflower or canola, all over the roast, including the bones, as a primer for the spices.
- 2Sprinkle kosher salt, averaging 2 teaspoons per bone (about 2 tablespoons total), over the roast, ensuring to rub it into the fat.
- 3Sprinkle at least one tablespoon of freshly ground black pepper (starting with 2 tablespoons of peppercorns) over the roast, ensuring good coverage and contact.
- 4Place the roast on a rack within a pan.
- 5Insert a probe thermometer into the center of the roast at an angle, setting the alarm to turn off at 118 degrees Fahrenheit.
- 6Transfer the roast to the lower third of a cold oven.
- 7Set the oven to 250 degrees Fahrenheit and cook until the roast reaches 118 degrees Fahrenheit, which will take about three hours or more.
- 8Remove the roast from the oven and let it rest at room temperature. The internal temperature will continue to rise by 10 to 15 degrees.
- 9While the roast is resting, place a 12-inch cast iron skillet on the same rack in the oven and increase the oven temperature to 400 degrees Fahrenheit.
- 10Once the rack and pan are cool enough to handle, transfer the roast and its rack to a second pan.
- 11Drain all the drippings from the first pan and set them aside for Yorkshire pudding.
- 12In a food processor or blender carafe, combine four large eggs, 2 cups of whole milk, 280 grams of all-purpose flour, and 2 tablespoons of the roast drippings, along with some salt.
- 13Blend or process the Yorkshire pudding batter until smooth.
- 14Once the skillet is hot, add another 2 tablespoons of roast drippings (or a little neutral oil if needed) to coat the bottom and sides of the pan.
- 15Pour the Yorkshire pudding batter into the middle of the hot skillet.
- 16Carefully return the skillet with the batter to the oven and cook for 30 minutes without opening the door.
- 17Remove the probe thermometer from the roast.
- 18Increase the oven temperature to 500 or 550 degrees Fahrenheit.
- 19Return the roast to the oven and sear for 10 to 15 minutes, or until the sear is dark and crusty and the kitchen is smoky (use an exhaust fan).
- 20Once your fingers can handle the heat, begin carving the roast.
- 21Start by removing the ribs by slicing them straight up and down, then break them into individual ribs.
- 22Slice the body of the roast into desired pieces, being careful not to overcut, especially during holidays.
- 23Serve the carved roast and Yorkshire pudding.
Ingredients
- neutral oil (safflower or canola)
- 2 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 cups whole milk
- 280 grams all-purpose flour
- 2 tablespoons roast drippings
- 4 large eggs
Equipment
rackprobe thermometer12-inch cast iron skilletfood processor or blender carafecordless drill (with coffee grinder attachment)exhaust fanchef's knife (or long slicer)
Tips
- Do not forget to rub the oil on the bones.
- Ensure good coverage and contact when applying salt and pepper.
- Place the roast in the lower third of a cold oven.
- Always insert the probe thermometer at an angle.
- Allow the roast to rest at room temperature; internal temperature will continue to rise.
- When making Yorkshire pudding, ensure the pan is good and hot before adding drippings and batter.
- Do not open the oven door while the Yorkshire pudding is cooking.
- Sear the roast in a 500 or 550 degree Fahrenheit oven for 10-15 minutes until dark and crusty.
Related recipes
Copycat Cracker Barrel Chicken Tenders
American · Dinner
Marinated Steak
American · Dinner
One-pan creamy four-cheese chicken and rice
American · Dinner40m
Stick of Butter Chicken & Rice
American · Dinner1h
Chuck Roast Sandwiches
American · Dinner
One Pan Cheesy Beef and Broccoli Ditalini
American · Dinner
Baked Chicken
American · Dinner
Philly Cheesesteak Pie
American · Dinner
Gold Rush Potatoes
American · Dinner
Homemade Chicken Noodle Soup
American · Dinner
Cabbage Casserole
American · Dinner
Sheet Pan Garlic Parm Chicken & Veggies
American · Dinner