*crispy waffle*

So this past Easter Sunday was the big day: Standing Rib Roast time! It was the first time I was making a standing rib roast (otherwise known as prime rib, when the beef is grade prime), so of course I had to count on trusty Alton to come through with what I considered the best recipe. And he totally came through. AB's recipe starts out with aging the roast in the fridge for a few days, then a low, slow cook followed by a blast of high heat to give the roast a crust. I'm not sure that the 'aging' made a difference at all, but I catalogued the process at each step, so I can make notes of variations the next time I make it. I'm not a fan of rib roast that is totally bloody rare in the middle and well done on all the edges, so this method solved that problem. We came out with consistent pink slabs of goodness (same AB terminology) with a tasty salty outside. I made an au jus to go with it, but I have to work on the recipe because I found AB's too winey.

One essential was the probe thermometer, a totally worthwhile investment. I set it to 118 degrees, and it just beeped when the center of the roast reached that temperature. AB's recipe uses a terracotta vessel, but I ditched that and just used a regular ol' roasting pan, but warning: make sure the oven is super clean so it heats properly. I ran self-clean on our oven the day before-- self-clean has got to be one of the great inventions of modern kitchen appliances.

So here's the recipe. Enjoy!

The roast aging in the fridge. Beats me whether this had any impact on the flavor...

The roast after the 3.5 hour cook time at 200 degrees

After the blast of 500 degree heat-- noticeably crispier

On the cutting board

Red meaty goodness for you carnivores out there

My favorite part-- yorkshire pudding.

Okay, how come I never knew about yorkshire pudding? I've been missing out! It's basically a huge popover made with beef drippings (I used half bacon fat and half beef drippings). It was off the hook. Don't ever make a standing rib roast without making this as well!

posted by sheryl | 6:29 PM |

Oh good lord. Mmmmmmmmmmmbeeeeef! I want some now.

By the way, Whole Foods sells beautiful pre-aged prime rib. You'd have to sell your husband to buy it, but it might be worth it.
By

david adam edelstein 4/8/05 4:18 AM

I couldn't sell my husband for a slab of delicious beef!!

.... or could I? :)
By

sheryl 4/12/05 4:45 PM

I have to say, the yorkshire pudding (and why is it called PUDDING?) was the BOMB!! I'm ruined... I don't think I'll ever eat another roast without it!
By

tricia cababa 5/20/05 2:43 AM