Alton Brown Cooks Food
Alton Brown Cooks Food is a medium American recipe that serves 8. 520 calories per serving. Recipe by Alton Brown on YouTube.
Prep: 96 hrs 35 min | Cook: 4 hrs 40 min | Total: 101 hrs 45 min
Cost: $24.99 total, $3.12 per serving
Ingredients
- 1 Standing Rib Roast (Choice grade, 5–6 lb (≈2.3–2.7 kg), bone‑in, with both rib and chuck sections)
- 4 tablespoons Beef Tallow (Rendered beef fat, preferably from kidney fat; divided 2 Tbsp for rub, 2 Tbsp for skillet)
- 8 teaspoons Kosher Salt (About 2 tsp per rib bone; helps crust form)
- 1 teaspoon Black Pepper (Freshly ground using a hand Japanese grinder)
- 4 Eggs (Large, room temperature)
- 2 cups Whole Milk (Full‑fat, room temperature)
- 280 grams All-Purpose Flour (Sifted; about 2 ¼ cups)
- 6 feet Cheesecloth (Rolled and cut in half lengthwise for dry‑wrap)
Instructions
Dry‑Wrap the Roast
Lay out 6 ft of cheesecloth, cut lengthwise, place the unwrapped roast at one end, roll tightly, rotate 90°, roll again, tie with kitchen twine so it stands upright on a cooling rack inside a quarter sheet pan, and refrigerate.
Time: PT15M
Dry‑Age (Passive)
Leave the wrapped roast in the refrigerator for 4–5 days to allow surface moisture to evaporate, creating a dry exterior for a crisp crust later.
Time: PT96H
Temperature: 4°C
Prepare Seasoning
Combine 2 Tbsp beef tallow, 8 tsp kosher salt, and 1 tsp freshly ground black pepper in a small bowl.
Time: PT5M
Season the Roast
Unwrap the roast, pat dry, then massage the tallow‑salt‑pepper mixture all over the surface, including the rib side, ensuring full coverage.
Time: PT5M
Insert Thermometer and Set Oven
Insert the probe horizontally about 1 inch into the fat cap, aiming for the eye muscle, then place the roast on a rack in the bottom third of the oven and set temperature to 250°F.
Time: PT5M
Temperature: 250°F
Low‑Slow Roast to 118°F
Cook the roast until the internal temperature reaches 118°F; estimate about 1 hour per rib bone (≈4 hours for a 4‑bone roast).
Time: PT4H
Temperature: 250°F
Prepare Yorkshire Pudding Batter
In a mixing bowl, whisk together 4 large eggs, 2 cups whole milk, 280 g all‑purpose flour, and 1 tsp kosher salt until smooth. Cover and let rest at room temperature.
Time: PT10M
Rest Roast After Target Temp
When the probe alarms at 118°F, remove the roast, place it on a warm spot in the kitchen, and leave the probe in place to allow carry‑over heat; rest for about 15 minutes.
Time: PT15M
Bake Yorkshire Pudding
Increase oven temperature to 400°F, add the remaining 2 Tbsp beef tallow to the pre‑heated 12‑inch cast‑iron skillet, swirl, then quickly pour the rested batter in. Bake until puffed and golden, about 30 minutes.
Time: PT30M
Temperature: 400°F
High‑Heat Sear
Raise oven temperature to its maximum (≈550°F). Remove the probe from the roast, then return the roast to the oven for a final 10‑minute sear to develop a deep brown crust.
Time: PT10M
Temperature: 550°F
Final Rest and Serve
Let the roast rest another 10 minutes, then carve, separating the rib bones if desired, and serve alongside the puffed Yorkshire pudding. Optional horseradish sauce on the side.
Time: PT10M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 0 g
Dietary info: Contains meat, Gluten, Dairy
Allergens: Egg, Milk, Wheat
Ingredient Substitutions
- Instead of Beef Tallow: Rendered beef drippings, Clarified butter
- Instead of Kosher Salt: Sea salt (coarser)
- Instead of Black Pepper: White pepper
- Instead of Eggs: Egg substitute (for baking)
- Instead of Whole Milk: 2% milk, buttermilk (adjust thickness)
- Instead of All-Purpose Flour: Bread flour (slightly higher protein)
- Instead of Cheesecloth: Clean kitchen towel (less breathable)
Equipment Needed
- Cooling Rack
- Quarter Sheet Pan
- Kitchen Twine
- Probe Thermometer
- Oven
- 12‑inch Cast Iron Skillet
- Mixing Bowl
- Stick Blender or Whisk (optional)
- Measuring Cups and Spoons
- Turkey Baster (optional)
- Sharp Knife
- Cutting Board
- Oven Mitts
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Dry‑wrapping and refrigerating the roast for 4–5 days
- Accurate placement of the probe thermometer
- Low‑slow cooking to 118°F for even doneness
- Mixing the Yorkshire pudding batter with beef drippings to avoid clumps
- High‑heat sear to develop the crust
Chef Tips from the Video
- Kosher salt’s larger crystals cling better to the meat surface than fine table salt.
- Let the roast rest uncovered; covering traps steam and softens the crust.
- Using beef tallow adds a beefy flavor that regular butter cannot match.
Troubleshooting
Internal temperature never reaches 118°F.
Check that the oven is truly at 250°F; use an oven thermometer. If the roast is larger than expected, add extra cooking time (≈15 min per extra inch of thickness).
Yorkshire pudding does not puff.
Ensure the skillet and fat are extremely hot before pouring batter, and avoid opening the oven during the first 20 minutes.
Crust becomes overly dark or burnt during the final sear.
Reduce the final oven temperature to 500°F and monitor closely; the crust should be dark brown, not black.
Storage
Refrigerator: Cooked roast and Yorkshire pudding can be stored in airtight containers for up to 3 days.
Freezer: Wrap tightly in foil and freezer‑safe bag; freeze for up to 2 months. Thaw in refrigerator before reheating.
Room temperature: Do not leave cooked meat at room temperature for more than 2 hours.
Make-Ahead Tips
- The dry‑wrap step can be started 5–7 days before the event.
- Yorkshire pudding batter can be mixed a day ahead and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of standing rib roast in American holiday cuisine?
The standing rib roast, often called "prime rib," has been a centerpiece of American Thanksgiving and Christmas meals since the early 20th century, symbolizing abundance and celebration. Its impressive size and rich flavor make it ideal for large gatherings.
What are the traditional regional variations of standing rib roast in the United States?
In the South, the roast is frequently seasoned with a heavy herb rub and served with mustard sauce. In the Northeast, a simple salt‑and‑pepper crust is preferred, often accompanied by Yorkshire pudding, a nod to British influence.
How is standing rib roast traditionally served in American holiday meals?
It is usually sliced thick, presented whole on a platter, and paired with classic sides such as mashed potatoes, roasted vegetables, and sometimes Yorkshire pudding. Horseradish sauce or au jus is offered on the side.
What occasions or celebrations is standing rib roast traditionally associated with in American culture?
Standing rib roast is most commonly served at Christmas and Thanksgiving dinners, as well as at special occasions like birthdays, anniversaries, and New Year’s Eve feasts.
What makes Alton Brown's method for standing rib roast special compared to other American cooking channels?
Alton Brown emphasizes a scientific approach: a multi‑day dry‑wrap for a drier surface, precise low‑temperature reverse‑sear cooking, and the use of beef tallow for flavor. This contrasts with many channels that rely on high‑heat roasting alone.
What does the YouTube channel Alton Brown specialize in?
The YouTube channel Alton Brown focuses on food science, technique‑driven cooking tutorials, and approachable explanations that blend culinary fundamentals with entertaining storytelling.
What are the most common mistakes to avoid when making Alton Brown's standing rib roast at home?
Common errors include skipping the dry‑wrap period, inserting the thermometer too shallow, cooking at too high a temperature initially, and not letting the skillet get hot enough before pouring the Yorkshire pudding batter.
Why does this standing rib roast recipe use a low oven temperature of 250°F instead of a higher temperature?
The low temperature allows the interior to heat evenly and gently, preventing a gray band of overcooked meat and ensuring a uniform medium‑rare throughout the roast before the final high‑heat sear creates a crust.
Can I make the Yorkshire pudding batter ahead of time and how should I store it?
Yes, the batter can be mixed a day ahead; cover it tightly and keep it at room temperature. Give it a quick whisk before using to recombine any settled flour.
What texture and appearance should I look for when the Yorkshire pudding is done?
The pudding should be puffed high, golden‑brown on top, and have a crisp exterior with a soft, airy interior. It will deflate slightly after removal from the oven.
How do I know when the standing rib roast is done cooking during the low‑slow phase?
When the probe thermometer reaches 118°F, the roast has reached the target internal temperature for medium‑rare. The alarm on Alton Brown’s probe will signal this point.
What other American dishes pair well with standing rib roast and Yorkshire pudding?
Classic pairings include creamy mashed potatoes, roasted Brussels sprouts, green bean almondine, and a simple horseradish cream sauce. A light salad with vinaigrette balances the richness.
Last updated: August 14, 2026
