1Roll out about six feet of cheesecloth and cut it in half.
2Unwrap the roast, lay it at the end of one cheesecloth piece, and roll it up.
3Rotate the roast 90 degrees and roll it long ways in the second cheesecloth piece.
4Place the wrapped roast on a cooling rack inside a quarter sheetpan, tying it to stand on its side if desired.
5Refrigerate the roast for four to five days to dry the outer surface.
6Combine kosher salt (two teaspoons per bone) and black pepper (approximately 25 grinds) for the spice rub.
7Unwrap the meat and massage it with two tablespoons of beef fat, ensuring it's worked into the meat.
8Sprinkle and pat the spice mixture onto all sides of the roast, including the rib side, rubbing it in well.
9Insert a kitchen thermometer into the eye muscle of the roast, horizontally and at least three inches in, setting the alarm for 118 degrees F.
10Place the oven rack in the bottom third of the oven.
11Place the roast into the oven and set the heat to 250 degrees F.
12Cook the roast for approximately one hour per bone until the thermometer reaches 118 degrees F.
13Combine four eggs, 1 1/2 teaspoons of kosher salt, 2 cups of whole milk, and 280 grams of all-purpose flour for the Yorkshire pudding batter, blending briefly with a stick blender or other method.
14Cover the Yorkshire pudding batter and stash it at room temperature.
15Place a 12-inch cast iron skillet in the oven.
16Once the roast reaches 118 degrees F, carefully remove it from the oven, mindful of hot drippings.
17Park the roast in a still warm spot in the kitchen, uncovered, leaving the probe in.
18Slide the cast iron skillet into the oven and boost the heat to 400 degrees F.
19Harvest four tablespoons of drippings from underneath the roast using a turkey baster.
20Mix the four tablespoons of drippings into the Yorkshire pudding batter with the mixer running to prevent clumps.
21When the oven hits 400 degrees F, add two tablespoons of fat directly to the skillet and swirl or brush to cover evenly.
22Pour the batter quickly but carefully into the hot skillet.
23Return the skillet to the oven and cook until puffy and brown, about 30 minutes.
24When the pudding comes out, set it on the cooktop, leave it in the pan, and crank the oven to its highest heat (e.g., 550 degrees F).
25Immediately pull the probe out of the roast.
26Slide the roast into the oven for 10 minutes to sear, being prepared for smoke.
27After 10 minutes, remove the roast from the oven.
Ingredients
1 standing rib roast
2 tablespoons beef tallow or rendered beef drippings
2 teaspoons kosher salt
25 grinds black pepper
4 eggs
1.5 teaspoons kosher salt
2 cups whole milk
280 grams all-purpose flour
4 tablespoons drippings from roast
2 tablespoons fat
Equipment
cheeseclothcooling rackquarter sheetpankitchen thermometerovenelectric spice mill or coffee grinder (optional)hand Japanese grinderstick blender (optional)12-inch cast iron skilletturkey baster
Tips
Obtain the roast at least five days prior to cooking to allow for drying.
Don't trim the ribs before cooking; cut them off after cooking and resting.
Use kosher salt for better adhesion to the meat's surface.
Insert the thermometer horizontally into the eye muscle.
Cook the roast at a low temperature for even internal cooking.
Do not cover the roast while resting to encourage carryover cooking.
Mix the drippings into the Yorkshire pudding batter while the mixer is running to prevent clumps.
Be prepared for smoke when searing the roast at high heat.