Alton brown prime rib roast recipe

When it comes to the holidays, everyone has their favorite roast. For me, there can be only one: the standing beef rib roast. This pricy cut is often misidentified as "prime rib," and, sure, some of them are prime grade, but few are. If you can only find choice rather than prime, that's okay. Either way, it's an expensive hunk of meat, so you'll want to cook it right. Here's how I do it. Oh, and don't forget to serve with a hot, fresh Yorkshire pudding. Note: If you would rather not…

The amazing Ina Garten has done it again—she’s created one of the most delicious and foolproof recipes for a succulent and juicy boneless ribeye roast. Her signature blend of spices, ingredients, and techniques, will leave your guests delighted with the stunning presentation as well as its delicious flavor.

A roast as tender and beefy-tasting as a steakhouse special sounded like a fantastic centerpiece for the holiday table—but first we had to figure out how to cook it properly. With a big, beefy top-loin roast (the same cut that New York strip steak comes from), evenly cooked meat is a must, but gray rings plagued many of our early efforts. To achieve a rosy hue throughout without searing on the stovetop, we start the roast in a low oven. When it’s almost up to temperature, we broil it for a…

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Alton Brown shares how to prepare his favorite holiday standing rib roast, an indulgent cut of beef best served with Yorkshire pudding.

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