# Alton Brown's Holiday Standing Rib Roast

A classic standing rib roast recipe, often mistaken for prime rib, perfect for holiday gatherings.

- Total time: 210 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Apply a light coating of neutral oil, such as safflower or canola, all over the roast, including the bones, as a primer for the spices.
2. Sprinkle kosher salt, averaging 2 teaspoons per bone (about 2 tablespoons total), over the roast, ensuring to rub it into the fat.
3. Sprinkle at least one tablespoon of freshly ground black pepper (starting with 2 tablespoons of peppercorns) over the roast, ensuring good coverage and contact.
4. Place the roast on a rack within a pan.
5. Insert a probe thermometer into the center of the roast at an angle, setting the alarm to turn off at 118 degrees Fahrenheit.
6. Transfer the roast to the lower third of a cold oven.
7. Set the oven to 250 degrees Fahrenheit and cook until the roast reaches 118 degrees Fahrenheit, which will take about three hours or more.
8. Remove the roast from the oven and let it rest at room temperature. The internal temperature will continue to rise by 10 to 15 degrees.
9. While 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.
10. Once the rack and pan are cool enough to handle, transfer the roast and its rack to a second pan.
11. Drain all the drippings from the first pan and set them aside for Yorkshire pudding.
12. In 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.
13. Blend or process the Yorkshire pudding batter until smooth.
14. Once 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.
15. Pour the Yorkshire pudding batter into the middle of the hot skillet.
16. Carefully return the skillet with the batter to the oven and cook for 30 minutes without opening the door.
17. Remove the probe thermometer from the roast.
18. Increase the oven temperature to 500 or 550 degrees Fahrenheit.
19. Return 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).
20. Once your fingers can handle the heat, begin carving the roast.
21. Start by removing the ribs by slicing them straight up and down, then break them into individual ribs.
22. Slice the body of the roast into desired pieces, being careful not to overcut, especially during holidays.
23. Serve the carved roast and Yorkshire pudding.

## Equipment

- rack
- probe thermometer
- 12-inch cast iron skillet
- food processor or blender carafe
- cordless drill (with coffee grinder attachment)
- exhaust fan
- chef'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.

## Source

- Original video: https://www.tiktok.com/t/ZTrcDoDj2/
- Recipe page: https://www.cliprecipe.com/recipe/00e1d466-41b9-4d35-b5ba-c44deabdd478
- Extracted: 2025-12-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt