Alton Brown Cooks Food

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

1. 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

2. 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

3. Prepare Seasoning

   Combine 2 Tbsp beef tallow, 8 tsp kosher salt, and 1 tsp freshly ground black pepper in a small bowl.

   Time: PT5M

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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