Imen Alton Brown Aged Beef Recipe is made with a standing rib roast, kosher salt, black pepper, neutral oil, and cheesecloth for dry-aging. This recipe creates a richly flavored, tender beef roast with a crisp crust. It takes about 5 hours to prepare and serves 6 to 10.
Alton Brown Aged Beef Recipe Ingredients
- 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
Specialized Hardware:
- remote probe thermometer
- 3- to 4-foot clean cheesecloth
How To Make Alton Brown Aged Beef Recipe
- Dry-Age the Roast: Remove packaging and wrap the roast in 3 layers of cheesecloth. Place ribs-down on a rack inside a sheet pan and refrigerate at 34–38°F for 5 to 7 days.
- Prepare for Roasting: Remove cheesecloth, rub roast (including bones) with oil, then coat with kosher salt and black pepper. Let sit at room temperature for 1 hour.
- Cook Low and Slow: Insert a probe thermometer into the center. Place in a cold oven, turn oven to 250°F, and roast until the internal temp reaches 118°F (about 3–4 hours).
- Rest the Roast: Transfer to a cutting board, tent with foil, and rest for 30 minutes. Save pan drippings.
- Brown the Crust: Return roast to the rack and pan. Roast at 500–550°F until browned, about 10–15 minutes.
- Serve: Carve immediately and serve with Yorkshire pudding.
Recipe Tips
- Use a Meat Thermometer: It ensures perfect doneness without guesswork.
- Dry-Aging Adds Flavor: Even a short aging period concentrates flavor and improves texture.
- Start Cold: Beginning in a cold oven provides even cooking.
- Don’t Skip Resting: This step locks in juices before searing the crust.
- Save the Drippings: Perfect for making gravy or Yorkshire pudding batter.
What To Serve With Aged Beef
This roast pairs excellently with Yorkshire pudding, creamy horseradish sauce, roasted Brussels sprouts, mashed potatoes, and a bold red wine like Cabernet Sauvignon.
How To Store Aged Beef
Refrigerate: Store leftovers tightly wrapped for up to 4 days.
Freeze: Freeze slices or portions in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
Aged Beef Nutrition Facts
- Calories: 540
- Total Fat: 42g
- Saturated Fat: 18g
- Carbohydrates: 0g
- Sugar: 0g
- Protein: 38g
- Sodium: 780mg
FAQs
Do I have to dry-age the beef?
No, you can skip this step and just salt the roast 12–24 hours in advance.
What is the purpose of starting in a cold oven?
It allows for a more even, gentle cook and better texture.
Can I use a boneless roast?
Yes, though bone-in adds flavor and helps retain moisture.
What oil is best?
Use a neutral oil with a high smoke point, like canola or vegetable oil.
Is the second roast phase necessary?
Yes, it crisps the crust for that signature beef roast finish.
Try More Recipes:
- 10 Baking Recipes from Alton Brown You Can’t Resist
- Alton Brown Whipping Cream
- Alton Brown Curry Chicken Pot Pie
Alton Brown Aged Beef Recipe
Description
A slow-roasted standing rib roast with dry-aging technique for intense flavor and a crisp, caramelized crust.
Ingredients
Instructions
- Wrap roast in 3 layers of cheesecloth and refrigerate ribs-down on a rack at 34–38°F for 5–7 days.
- Remove cloth, rub roast with oil, salt, and pepper. Let sit 1 hour at room temp.
- Insert thermometer, place in cold oven, set to 250°F. Roast to internal temp of 118°F.
- Remove, tent with foil, and rest for 30 minutes.
- Raise oven to 500–550°F and return roast for 10–15 minutes until browned.
- Carve and serve with Yorkshire pudding.
