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Standing Rib Roast of Beef #2

This is Alton Brown's recipe with adjustments by me. I was fearful of his instructions to stop the cooking when internal temperature is at 118ºF. As we prefer it a bit more done. Also, I'm pretty sure that the roast yields more brown bits if you skip the rack. We make gravy and not Yorkshire Pudding. I included the Yorkshire Pudding recipe just in case.

1 (3 to 4 bone) standing rib roast, preferably from the loin end, with the fat cap in place, 7 to 10 pounds
2 tablespoons neutral oil, to coat the roast, plus more if needed
Kosher salt, 2 teaspoons per bone 
1 tablespoon freshly ground black pepper 
remote probe thermometer

Place the standing rib roast upright onto a rack set inside a roasting pan— the rack is essential for drainage if you plan to make Yorkshire pudding. Skip the rack if you want gravy. Place dry towels loosely on top of the roast; this will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38ºF. You can measure both with a refrigerator thermometer. Change the towels daily for 7 days. The roast will lose some of its mass, approximately 2 1/2 percent. Note: If you would rather not dry-age the roast (or you forgot to plan days ahead — happens to all of us), season the meat with kosher salt, using 2 teaspoons per bone, and place on the same wire rack and sheet pan set-up described below. Let sit, uncovered in the refrigerator for at least 12 hours, or up to 24 hours, before proceeding with the recipe. 
You donʼt need to add more salt before roasting, but you will still want to rub the roast with oil and pepper.

1. When youʼre ready to roast, remove the roast You can leave it on its rack and half sheet pan. from the refrigerator and rub with the oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil, cover the roast with kosher salt, using about 2 teaspoons per bone, and the pepper. Let sit at room temperature for 1 hour. 
2. Place a probe thermometer into the center of the roast and set its alarm for 125°F. Set the roast on the lower middle rack in a cold oven and turn the oven to 250°F. Let roast until the meat hits its target temperature, about 3 hours for a 3-bone roast or up to about 4 hours for a 4-bone roast. (It is more important to keep an eye on the temperature than the time here; your times may vary depending on the exact weight and shape of the roast.) I started with an internal temperature of 37ºF.
3. When the thermometer alarm goes off, remove the roast from the oven, transfer to a cutting board, cover with foil, and let rest while preparing the pudding. (The roastʼs internal temperature should rise up to around 130°F-140ºF, then very slowly start to fall.) Pour off the drippings from the sheet pan into a heat-proof liquid measuring cup. Let the roast rest for 30 minutes. Hang on to the pan and rack (again, if you are making Yorkshire pudding); youʼll use it again later. 
4. After 30 minutes, return the roast to the rack and pan, then return to the oven. Crank the oven up as high as it will go; ideally 550°F, but 500°F will also work, and cook until the exterior of the roast is browned, 10 to 15 minutes, depending on how hot you can get your oven to run. 
.. Return the roast to the board, carve, removing the ribs (broil later) and serve with Yorkshire pudding.

Yorkshire Pudding:
Place a 12-inch cast iron skillet on the lower middle rack in the oven and heat the oven to 400°F.

Measure out 2 tablespoons of roast drippings and add to a food processor or blender, along with the flour, milk, eggs, and 1 1/2 teaspoons salt. Process until smooth, about 30 seconds.

Carefully remove the hot skillet from the oven. Add an additional 2 tablespoons drippings to the skillet and swirl to coat the bottom of the pan. (If you don’t have 2 tablespoons for the skillet, add oil to make up the difference.) Pour the batter into the skillet, then return to the oven and bake until the pudding is puffed and golden brown, about 30 minutes. Serve hot alongside thick slices of standing rib roast.

-Alton Brown and me.