You are very expressive and funny, and VERY smart. I really love to cook, and love to watch others who LOVE to cook. This video got my vote and subscription.
I wonder how well your gluten free flour mix works for the yorkshire pudding. I live in a Celiac gluten free home and really miss yorkshire with the holiday roast.
This is amazing. Like having good eats back but even more Altony. Why not salt before cheesecloth wrap? Wouldn't it help with drying and also season better?
Can we leave the rib roast wrapped in cheese cloth for 4 days? I’ve read that we should replace the cheese cloth every 24 hours that it sits/dries in the refrigerator.
Ive been using your standing rib roast recipe since the original video and it's AMAZING!! But you still havent revealed what you do with that fat cap! It's been driving me crazy for years at this point! Care to finally spill the beans?
SOOOO glad I can enjoy your style of cooking and teaching with my kids. I hadn't realized how many little things I had picked up from you all those years ago. 😂
As suggested, I met with my local butcher today. Grass fed beef, locally produced here in the mid-Atlantic, prime standing rib roast —— $38 per pound. Hmmmm.
26 Comments
Love the use of a roofing torch
Thanks for being you.
You are very expressive and funny, and VERY smart. I really love to cook, and love to watch others who LOVE to cook. This video got my vote and subscription.
Wasn’t there another AB standing rib roast video that was similar to this one but different? Did that get taken down because he essentially reshot it?
That roast he's manhandling is about 250$ I ordered a 2 rib approx 110$. Thats it honey, merry Christmas
This kind of feels too good to be on YouTube.
I made this yesterday, and it was perfect. I didn’t give it the last 500’ cook, but it was already pretty crispy on the outside.
Oh I know you got that one at Publix… don’t lie.
I wonder how well your gluten free flour mix works for the yorkshire pudding. I live in a Celiac gluten free home and really miss yorkshire with the holiday roast.
This is amazing. Like having good eats back but even more Altony.
Why not salt before cheesecloth wrap? Wouldn't it help with drying and also season better?
How much does just this piece of meat cost…
Gross
As soon as I saw Alton Brown pop up in my notifications,I followed.He's back,,,,,,,,,and that's a fine thing,he's always been one of my favs!
So happy these are back
Encyclopedic with a cosmic sense of humor. You are a gem, Mr. Brown.
Do they sell the flamethrower at Williams Sonoma or Sur La Table? Asking for a friend.
I like it a little more rare. Sous vide is the best
Can we leave the rib roast wrapped in cheese cloth for 4 days? I’ve read that we should replace the cheese cloth every 24 hours that it sits/dries in the refrigerator.
When I hear the word "sexy" my brain always goes to Yorkshire Pudding. Always.
Miss watching Good Eats Emril and Martha Stewart back the day thank you Alton for bringing your show back
I LOVE ALTON BROWN! I used to watch him a lot with my mom. Rest in peace mom. Best mom ever!
Thanks for sharing.
Ive been using your standing rib roast recipe since the original video and it's AMAZING!! But you still havent revealed what you do with that fat cap! It's been driving me crazy for years at this point! Care to finally spill the beans?
SOOOO glad I can enjoy your style of cooking and teaching with my kids. I hadn't realized how many little things I had picked up from you all those years ago. 😂
As suggested, I met with my local butcher today. Grass fed beef, locally produced here in the mid-Atlantic, prime standing rib roast —— $38 per pound. Hmmmm.
Alton Brown is the Adam Savage of food.
Or is Adam Savage the Alton Brown of MythBusters/Tested?