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How much does just this piece of meat cost…
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?
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.
Oh I know you got that one at Publix… don’t lie.
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.
This kind of feels too good to be on YouTube.
That roast he's manhandling is about 250$ I ordered a 2 rib approx 110$. Thats it honey, merry Christmas
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?
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.
Thanks for being you.
Love the use of a roofing torch
Glad to see Alton get back to his roots. Give us more!
Somehow you showed up in my feed. Follow!!! Love your human and panache. Thank you. Standing rib roast is my family’s holiday favorite too. One year when I was not retired I got into a snit over not enough help and threatened lasagna for the following year. Needless to say, help arrived. Anyway, for 5 people I get 5 ribs bc, as you note, a favorite part. Ridiculous but appreciated. I coat my roast with cracked pepper and ground dried mushrooms, roast low and slow then turn up the heat for crispy bits. I make a wine reduction sauce with cote du Rhone and Demi glacé (I buy it. Made it one years and about lost my mind) two days ahead. I’m slobbering just thinking about it. Can’t claim it as my own, for many years ago it came from America’sTest Kitchen
OK, but how would the rest of us do those and ribs at home without a flamethrower? 😂
I am uncertain if he will see these comments, but I wish to express my sincere appreciation for your culinary expertise. Many of us are admirers of Alton Brown and consistently rely on your guidance for our holiday culinary endeavors. Thank you for your contributions.
Happy man
Thanks for giving me appetite with your video
Olde Yorkshire pudding recipe: equal quantities by volume of eggs, milk and flour. Leave overnight in fridge.
I know you don’t want to put a qualifier on this recipe but to me, I call this the standard. There may be better but this is the minimum of what you want to achieve. Absolutely beautiful.
5:59 I have that grinder at home and it’s dedicated solely for grinding coffee. It works amazingly so I know, even without ever using this grinder like this, it will work absolutely beautifully and I can’t imagine using a better tool. It’s also extremely cheap and after you make this roast, it will perfectly grind your coffee for your breakfast too.
good
drink less alcohol and concentrate on the task at hand!
How can you possible reduce the art and flavor and exquisite individual flavors of that meal and that effort by making a sandwich? Go to Jerseys Mikes next time and save a ,lot of time, money and effort. Ridiculous ending.
Absolutely love the Bach and Mozart!!
Does my heart good to see Someone eating Rib Roast…
We are down to eating Buttholes and Utters… Until the next price hike.
Alton is washed.
I am noting some familiar faces with intense happiness. Get Jim & Lucky back out there too!
That temperature setting for your oven being digital in the knob – maybe the coolest thing I have ever seen.
Would love to do this in my pellet grill/smoker! It even has a charbroiler for the ribs!
You're a jerk you changed your video. It was perfect the way it was and I came back to it every year why you gotta be a liberal a******???????
We make the same thing for our Christmas Eve dinner. Highly recommend horseradish cream. It goes so well with the meat 🤤
NO TIME FOR SALT PENETRATION WTAF?!?!?!
Great content. Thank you for the video.
Good Eats was an important part of my and my kid's life together back in the day. Thank you for resurrecting it!
Alton Sir….my absolute chef/cooking hero… glad to see you doing these episodes!
Mr. brown you're the reason I love cooking and to this day I make the ham and turkey from your recipes, it always impresses and i always send people to your website so they can learn it themselves hoping one day they will do it instead of me alas it has yet to happen lol. This is all to say thank you for getting me into cooking I hope this series is successful and you keep inspiring the next gen.
I saw you can poke a hole in the Yorkshire pudding to prevent it from collapsing.
I love that watch. What kind is it?
Those ribs look fantastic