Chopped is the least scripted out of all of them. Triple d is trash. I was the chef at a restaurant featured on there and guy is a douche. The show is completely stagged. No actual cooking is done and more.
Welcome back Mr Brown, we have missed you, quarantine quitchen has been a glimmer of slightly shouty alcohol infused light in the darkness of this year, please consider bringing it back when you feel ready.
Bruh I remember watching this guy when I was a kid, he inspired many chefs and cooks on youtube today myself included. So glad to see him still active, I'm excited that he even has a TH-cam channel.
He and his wife support the terrorist organization known as blm, whose founders have stolen millions upon millions of dollars worth of the donations to make themselves wealthy. Not one penny of that money has gone to the black community, and to top it off, the thieves bought large homes in white neighborhoods, you know, the color of skin they like to scream has systemic racism.
We got a 8 lb rib roast for Xmas eve, wrapped in cloth with salt & pepper for 3 days before. First time doing this cold oven method noted here. Our oven does 200F, took 4 hours to come to 110F (we like rare), let it rest an hour then 15 min at 550F. Absolutely perfect, a rare warm center to medium rare throughout - no brown meat at all. Incredible flavor - Thank you Alton for this easy & great recipe.
The Mr. Wizard of the cooking world! I watched his show from the moment it first came out, probably seen every episode several times over. I use to have large parties and I cooked all the time, people asked how I understand so much about cooking. First, I grew watching Juila Childs, Mr.Wilson cajun cooking, Yen can Cook and Frugal Gourmet, I learned a lot from these folks. However, Alton Brown breaking down the science of cooking, put me in a whole new level of understanding. I literally come up with new recipes or twist old ones to such a flavorful experience. Thank you Alton for your knowledge!
Yes. I remember all these cooks. Yan was on CBC? Or was it PBS? All these chefs were precursors to Emeril LaGasse and The Food Network. Jeff Smith (Frugal Gourmet) had several recipes that we loved, including his cream of mushroom soup
My first time making standing rib and Yorkshire pudding and I knocked it out of the park. Ribs were incredible and the skillet bread will be made often. Thank you Alton.
Me too - I'm a pretty lousy cook but I followed this exactly and it was absolutely amazing. It gave me the confidence to try to make a beef wellington (I'm kidding, there is no way).
I made this this evening. Hearing my dad go on and on about how good it was made me feel so happy. I'm glad I could give mom and dad a nice Christmas dinner. My dad had emergency surgery a couple days before Christmas and they just came home today (Tuesday). I'm not much of a meat eater and even I can appreciate this meal.
Dear Alton , have followed you since finding you on cable. If your grandmother has departed this earth I'll thank her in my prayers if she is still with us give her a big hug from Kathy. You once shared your grandmother's recipe for baked ham m m m. It was so good I was given the job of bringing the ham to all family gatherigs. Sadly age and health has cut us down to(to quote from September Song) a precious brew, but on some occasions that ham we call Alton's Grandmother's Baked Ham still comes out. Thanks for sharing with all of us the love you have for the magic you make in the kitchen.
Hi Julie...... I was commenting on this page, when I came across yours and all what you just said in your comment is great and amazing. Mistress I will like us to be friends, This is my mail david11paul61@gmail.com sorry for comment on Public stuff. kindly text me on this mail, I hope to hear from you soon..God bless you.
Did you get the part where we miss you? Quarantine Quitchen has been a ray of pleasure in a cluster of a year. We will welcome you back with open arms!
Just made this for a big table at Christmas, did a four bone to play it safe. Roasting time took a touch over 4hrs. End result: absolute smashing hit. The pudding really sent it. Thanks, Alton!
Glad to see you posting, AB! Got worried when you stopped for so long, even QQ which has become part of my routine Tuesday nights. Hope you're feeling better and hope you resume QQ! We've all missed you!
In my 61st year on this planet but have never tried doing a standing rib roast. Of course I will always go to Alton...so scientific. Was scared to death to not F _ _ _ it up but followed your instructions to a T and wouldn't you know it, the BEST rib roast I have ever enjoyed. Thank you Alton!!!!
He got drunk and made an edgy joke on Twitter so the internet bullied him for a day or two. Hopefully he took some time to reel back the drinking a bit on his hiatus.
We are a family of six and I didn't think it would be a big hit. I purchased a 5# boneless roast by accident but followed the recipe as bone in. Being a dad everyone else comes first so all I had were some scraps left on the cutting board. I was left in tears to see how happy I made my family. This may seem like an indulgence but it really isn't much more than a fast food dinner for all of us but so much better. Thank you from a hungry but happy dad.
Alton & Elizabeth, just like everyone else here has stated...you’ve been missed. We all look forward to seeing more of you in the new year. Merry Christmas to you both and thanks for being true to yourselves.
Alton and Elizabeth I miss you desperately. I definitely need a reality fix, That you both always provide! Wishing you both the very best Holiday Season !!! Have a very Merry Christmas and Happy New Year !!! 🤗
I made this today for christmas eve and just finished eating it, it was flawless. I made the york bread also and made creamed spinach and potatoes for sides.
Alton has never failed me with his recipes and techniques. I have been using his turkey brine for years; maybe 15 years. Family looks forward for my Thanksgiving turkey every year. Tonight I used this roast recipe and it turned out perfect and the Yorkshire pudding. Thanks Alton!
Quarantine Quitchen let us all feel like we got to know you, even though you don't know us. We care and miss you. So glad to see you again! Take whatever time you need, we'll be here when you're ready! 😁
I made this for thanksgiving and my family went crazy for it. My husband said "this could be served in any 5 star restaurant". Loved it!! I highly recommend you try this!
I didn’t follow his recipe exactly, but followed the cooking time very closely and the prime rib came out great. Family really liked it for Christmas Eve dinner. The probe thermometer is an invaluable tool.
@Dexter Heisenberg Dude I cannot for the life of me understand why your invaluable comment doesn't have like a million likes and a thousand replies already!!!
It doesn't get any better than this. Delicious recipes and a comedic bent that goes perfectly with the laid back approach and casual confidence that comes from knowing what you're doing. Love this. Thanks, Alton!
I love the easy appreciation that comes from bringing a roast over. Telling your family you've been cooking for over 3 hours actually means 'I set the timer and walked away for 2 hours and 45 minutes.'
I'm drooling. My brother makes this every Christmas and it's amazing. Pretty much does it exactly the same but does the Yorkshire pudding in a muffin tin so everyone gets an individual one.
Alton Brown and his show Good Eats is what whet my appetite to REAL COOKING. Thanks to his explanations of the science behind the process and the history of the dishes, Alton has a way of challenging me to make his recipes. All have turned out great!!
So good to see you! We miss Elizabeth, you, and the pups, and hope you'll find your way back to our weekly Tuesday visits. Happiest of holidays to you both!
I've been doing a rib roast on Christmas day for about 30 years. Mostly the sear first an I get some gray (medium well) spots on the outer edges. This year I used your method, sans the week for drying, which I'll do next year. In my 30+ years this is the best cooking method to produced the most consistent moist rare meat from crust to center. I've been a big fan for a long time and your methods never disappoint. Thank you and have a fantastic New Year. BTW I was cooking a 19lbs rib for 14 people, had to cut into 2 standing roasts to fit the pan. The largest rib, most meat, I've cooked. Both were spectacular. For those of you reading this just remember, it's not time it's temperature. I pulled one at 118 and one at 120. The 120 was for those who preferred more medium rare. Thank you Alton.
If you've got a sous vide immersion circulator and a large enough water bath for it, you can do all the main cooking steps with that and then toss the whole thing in the oven once the internal temp hits what you want. Blast it at 475 until it's as crispy and bubbling on the outside as you desire and it's by far one of the most convenient ways to cook a massive slab of meat to luxurious edge-to-edge rare or medium-rare with basically no risk of overcooking it. The method in the video, however, works beautifully for people who don't have, or don't want a sous vide immersion circulator.
Oh wanted to agree with this whole statement! Alton is ultra talent chef extraordinaire and he taught me how to make the best turkey known to man when his show first aired! But I truly do hope he and his wife don’t ever body shame women in short shorts at yogurt shops because they don’t look like Argentinian porn stars at least i hope he doesn’t ever do it in public selfies anyway. It still hurts my ears I spent money on his bubble work. Alton we need good role chefs like you! Thank you!
Alton!!!! We have missed you!!!! More QQ PLEASE!!!! WELCOME BACK!!!! Don't leave us again! We beg you. Please don't go away ever ever again! We love you baby! Nobody puts baby in the corner!
One of my favorite chefs. Made me more of a student of cooking through "Good Eats" as a youngster. Love his style of teaching us than us following alone the dish.
I have been following Alton Brown for year . . my favorite receipe? 500 degree oven, five minutes per pound. Turn off the oven and let that puppy sit for two hours . . . works every time and no one has died of food related illness yet. Awesome Brown.
I followed this recipe exactly. Very easy. It lost 100 grams after 7 days in frig. You need the thermometer and set to 120’. Takes about 1.5 hours. The resting had carryover temperature increase by 10’. Another 10 minutes at 550 to sear. All juice remained in roast. I made 1/2 recipe of Yorkshire pudding. Thank you alton. Merry Christmas and happy new year.
Hi Mistress...... I was commenting on this page, when I came across yours and all what you just said in your comment is great and amazing. Mistress I will like us to be friends, This is my mail david11paul61@gmail.com sorry for comment on Public stuff. kindly text me on this mail, I hope to hear from you soon..God bless you.
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
After Alton gave me the best method of cooking Turkey years ago and every holiday season I consistently make the easiest and best Turkey I have ever had. So, this will be what I am cooking today.
My 3rd year doing this. Never fails. Browns Good Eats was the best show on food network. Wishing him and his Family a Merry Christmas. I know he won’t read this but still, thank you for entertaining us and teaching us at the same time.
Alton you are in so many of my childhood memories, my mom and I used to watch you on TV all the time and make your recipes. You've always been my favorite! Best personality and best recipes! Keep being a legend man! Love from Northern Michigan!
Alton is such a good fit for TH-cam. His been an amazing host before and i just realized his style (and his show) is very much what the other successful TH-cam channel draws inspiration from. He is a legend! And the OG
Blast from the past: I remember when this aired on TV. Shortly after that I was visiting family for the holidays and told my mother about the episode. She then bought an incredibly expensive standing rib roast, dropped it in my hands and said, "Don't screw it up." I cooked it to his directions and it turned out amazing! To this day, that meal is still talked about. Thank you Alton.
@@topher1971 No. I don't think it matters so much because of the thickness and low starting temp. There is a link to the written recipe above that can be printed.
@@jakeledg The minute you put something online it's gonna get responses whether you like it or not, it's up to you whether or not to respond like there's a breadstick up your arse in your response though
Caroline!!! And Sy!!! I miss you guys. Caroline, I've subscribed to your channel. There must be a way that I can get you my email privately. I'll try to figure it out.
Just followed Alton’s recipe tonight. My PR was a true prime, and aside from having to pull it out of a 550 degree oven after 5 mins, this was spot on. 132 degrees F and a perfect medium rare. Melt in my mouth. Thanks Alton!
THANK YOU, THANK YOU, THANK YOU!!! I have been struggling with this for the past few years. I’ve tried every recipe on You Tube from “crank the heat for an hour and turn off for three” to “350° forever.” This is the first one that beat my flakey oven thermostat (I have to tweek the dial and coordinate with an aftermarket oven thermometer). Gotta say, been a follower of yours for quite some time, but lacked the oven space to try your terra-cotta pot method. This method got me a standing ovation. Thanks again!
Hi Alton! I hope you and Elizabeth have finally gotten some rest and relaxation. That being said.... PLEASE COME BACK!😭😭😭 I need my weekly fix of Quarantine Quitchen!! We miss you both so much!!
I like this guy. Very easy to understand and entertaining. He does not leave you waiting impatiently for the end of the recipe. He reminds me of Robert Picardo as the Doctor on Star Trek Voyager!
We miss you and Elizabeth so much!!! Great to see you. My favorite Christmas tradition we do is having rib roast on Christmas Eve. The highlight of the whole year.
Me also, and with the exception of the Yorkshire pudding not being so fluffy (we should’ve weighed the flour) the prime rib roast came out perfect. Just like the video recipe
Hi Shannon...... I was commenting when I came across yours . Mistress I will like us to be friends, This is my mail david11paul61@gmail.com sorry for comment on Public stuff. kindly text me on this mail, I hope to hear from you soon..God bless you.
did this recipe (just the standing rib roast) today, and it turned out awesome. although the carryover on my 5lb chunk only hit 128 i consider that inside bounds of reason. it tastes great, had it in the fridge with cheesecloth for a little under 6 days. i salted before i put it in cheese cloth, but in general this recipe rocks. this is christmas day 2021. also i did it on the grill and kept the temperature between 240 and 250 the whole time (offset smoker) took about 4 hours on a 2 rib roast. worry more about the temperature than the time. i just can't say enough about how good it came out. but it was my first standing rib roast so of course i am just insanely happy that i didn't screw it up. especially with it being in my fridge for nearly a week, that scared me.
Thank you for posting. I’ve been working on this one and it’s cooking today. Hubs brought it home as a surprise and I was in shock. Had to see how Alton would do it. After reading your post I’m thinking smoker next!! Lol
@@dia9491 oh, and while i did it on my offset smoker i didn't really produce smoke, i got a little smoke from the charcoal but i didn't add any woodchips or anything, wasn't trying to smoke it. but that little bit of a smokey outside was nice. i finished it real quick in the grill in the offset part itself after resting, just to build a crust on the outside.
I did this exact recipe yesterday for Easter, and it came out perfect. The Yorkshire pudding as well. I watched the video throughout the week at least 5Xs and printed out the recipe, timed it all as per the instructions. Fan-freaking-tastic!
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
"Good Eats" is the best show Food Network ever produced.
Nah tripple D better in my opinion.
@@JBRAAPY It might have been if the host wasn't such a choad
Chopped is the least scripted out of all of them. Triple d is trash. I was the chef at a restaurant featured on there and guy is a douche. The show is completely stagged. No actual cooking is done and more.
I was about to write the same thing , I freaking miss it
FACTZ/PREACH
Welcome back Mr Brown, we have missed you, quarantine quitchen has been a glimmer of slightly shouty alcohol infused light in the darkness of this year, please consider bringing it back when you feel ready.
Well said! :D
Bruh I remember watching this guy when I was a kid, he inspired many chefs and cooks on youtube today myself included.
So glad to see him still active, I'm excited that he even has a TH-cam channel.
This man has been entertaining me since his days on the food network, bless him and his family.
He’s great. He knows what people like to eat, and he is never boring. Btw, meet him once, a good dude
100%
He and his wife support the terrorist organization known as blm, whose founders have stolen millions upon millions of dollars worth of the donations to make themselves wealthy. Not one penny of that money has gone to the black community, and to top it off, the thieves bought large homes in white neighborhoods, you know, the color of skin they like to scream has systemic racism.
Not sure where he was for a while, but so glad he's back!
he is the single most reason i started trying new foods and recipes
We got a 8 lb rib roast for Xmas eve, wrapped in cloth with salt & pepper for 3 days before. First time doing this cold oven method noted here. Our oven does 200F, took 4 hours to come to 110F (we like rare), let it rest an hour then 15 min at 550F. Absolutely perfect, a rare warm center to medium rare throughout - no brown meat at all. Incredible flavor - Thank you Alton for this easy & great recipe.
I have come back to this for the last couple of years and it’s the “I’ll be in the garage” that gets me every time 😂
The Mr. Wizard of the cooking world! I watched his show from the moment it first came out, probably seen every episode several times over.
I use to have large parties and I cooked all the time, people asked how I understand so much about cooking. First, I grew watching Juila Childs, Mr.Wilson cajun cooking, Yen can Cook and Frugal Gourmet, I learned a lot from these folks. However, Alton Brown breaking down the science of cooking, put me in a whole new level of understanding. I literally come up with new recipes or twist old ones to such a flavorful experience.
Thank you Alton for your knowledge!
Check out Anne Burrell's cooking videos.
She's also excellent.
Yes. I remember all these cooks. Yan was on CBC? Or was it PBS? All these chefs were precursors to Emeril LaGasse and The Food Network. Jeff Smith (Frugal Gourmet) had several recipes that we loved, including his cream of mushroom soup
My first time making standing rib and Yorkshire pudding and I knocked it out of the park. Ribs were incredible and the skillet bread will be made often. Thank you Alton.
🤤👏🍖
Cooking with this recipe as we speak! First time trying this! 🤞
Me too - I'm a pretty lousy cook but I followed this exactly and it was absolutely amazing. It gave me the confidence to try to make a beef wellington (I'm kidding, there is no way).
@@dexterwestin3747He made one at the end. You can do it!😂
I made this this evening.
Hearing my dad go on and on about how good it was made me feel so happy. I'm glad I could give mom and dad a nice Christmas dinner. My dad had emergency surgery a couple days before Christmas and they just came home today (Tuesday).
I'm not much of a meat eater and even I can appreciate this meal.
I grew up watching Alton on Good Eats and man, I gotta say, his 1000% chill and no-filter attitude in this series gives me life
Your comment deserves 100 million likes.
One hundred percent. He's my cooking guru.
Brilliant, No-nonsense, clear step-by-step process with a dash of humor. All his work is classic without being pretentious.
He was the food youtuber before youtube was even invented. The true origin of all things good on food youtube.
Alton! I missed you! My Tuesday nights have been so boring. Please return Quarantine Kitchen!!
We miss you and Elizabeth! More quarantine quitchen please! It's the highlight of our week!
Yes Please!
Agreed!!!
Agreed! Come back please!
Hurry, it's dark and cold out here.
Elizabeth said on Twitter not until after the holidays.
Dear Alton , have followed you since finding you on cable. If your grandmother has departed this earth I'll thank her in my prayers if she is still with us give her a big hug from Kathy. You once shared your grandmother's recipe for baked ham m m m. It was so good I was given the job of bringing the ham to all family gatherigs. Sadly age and health has cut us down to(to quote from September Song) a precious brew, but on some occasions that ham we call Alton's Grandmother's Baked Ham still comes out. Thanks for sharing with all of us the love you have for the magic you make in the kitchen.
I'm so glad to see your great self! I'm missing you and Elizabeth 🥰
Hi Julie...... I was commenting on this page, when I came across yours and all what you just said in your comment is great and amazing. Mistress I will like us to be friends, This is my mail david11paul61@gmail.com sorry for comment on Public stuff. kindly text me on this mail, I hope to hear from you soon..God bless you.
Did you get the part where we miss you? Quarantine Quitchen has been a ray of pleasure in a cluster of a year. We will welcome you back with open arms!
I stole the election
@@mikerichardpence6308 snowflake alert..!!
@@mikerichardpence6308 I can taste the salty salty tears.
@@Natetan yeah your right the republicans are really being crybaby’s cuz I stole the election😂it’s whatever We didn’t need Trump for another 4 years
@@Natetan gotta do what u gotta do kid
Welcome back, Alton. Hope this means you've found your happy place againl We've missed you.
Just made this for a big table at Christmas, did a four bone to play it safe. Roasting time took a touch over 4hrs. End result: absolute smashing hit. The pudding really sent it. Thanks, Alton!
I love it when a plan comes together.
I just stumbled across it so now I have a new years feast in order! Cheers!
What did you do with your extra fat?
@@Eric-dr5bj nothing at all, to my chagrin! In the post holiday rush, my trash can eventually had to receive the hunk of gold.
Glad to see you posting, AB! Got worried when you stopped for so long, even QQ which has become part of my routine Tuesday nights. Hope you're feeling better and hope you resume QQ! We've all missed you!
Oh my gosh! You are so loved. More than you know. Yes, more Alton and Elizabeth please!!
In my 61st year on this planet but have never tried doing a standing rib roast. Of course I will always go to Alton...so scientific. Was scared to death to not F _ _ _ it up but followed your instructions to a T and wouldn't you know it, the BEST rib roast I have ever enjoyed. Thank you Alton!!!!
Watched this every year on Christmas Eve to make sure I don’t mess my prime rib up. Dude is my spirit animal.
Mr. Brown! You’re back! You’ve been silent for a while. Got worried. Glad to see you’re back sir.
He got drunk and made an edgy joke on Twitter so the internet bullied him for a day or two.
Hopefully he took some time to reel back the drinking a bit on his hiatus.
@@bwood6337 Also went on a 5 minute drunk rant against Evangelicals.
@@jonathonschwendler4644 someone needs to do it
@@chr0mius argh, beat me to it.
@@bwood6337 Ooooo. Please tell me more. Alton's jokes are my fucking favorite.
We are a family of six and I didn't think it would be a big hit. I purchased a 5# boneless roast by accident but followed the recipe as bone in. Being a dad everyone else comes first so all I had were some scraps left on the cutting board. I was left in tears to see how happy I made my family. This may seem like an indulgence but it really isn't much more than a fast food dinner for all of us but so much better. Thank you from a hungry but happy dad.
Alton & Elizabeth, just like everyone else here has stated...you’ve been missed. We all look forward to seeing more of you in the new year. Merry Christmas to you both and thanks for being true to yourselves.
Alton Brown.....the most knowledgeable person in the food industry.
I have one addition to the Yorkshire and beef grab’n go... a spread of horseradish in between.
This is the way.
I’d just take a bowl of gravy to the garage with me and dip between each bite😅
A nice whole grain mustard wouldn't be a bad condiment here either.
I thought the same thing.
@@Hamza52199 that works too lol🙏🏻😝🎄
Alton and Elizabeth I miss you desperately. I definitely need a reality fix, That you both always provide!
Wishing you both the very best Holiday Season !!!
Have a very Merry Christmas and Happy New Year !!! 🤗
I made this today for christmas eve and just finished eating it, it was flawless. I made the york bread also and made creamed spinach and potatoes for sides.
Alton has never failed me with his recipes and techniques.
I have been using his turkey brine for years; maybe 15 years. Family looks forward for my Thanksgiving turkey every year. Tonight I used this roast recipe and it turned out perfect and the Yorkshire pudding. Thanks Alton!
Quarantine Quitchen let us all feel like we got to know you, even though you don't know us. We care and miss you. So glad to see you again! Take whatever time you need, we'll be here when you're ready! 😁
I made this for thanksgiving and my family went crazy for it. My husband said "this could be served in any 5 star restaurant". Loved it!! I highly recommend you try this!
Which grade of cheesecloth did you use? Did you use 3 layers like the recipe calls for?
I didn’t follow his recipe exactly, but followed the cooking time very closely and the prime rib came out great. Family really liked it for Christmas Eve dinner. The probe thermometer is an invaluable tool.
@Dexter Heisenberg Dude I cannot for the life of me understand why your invaluable comment doesn't have like a million likes and a thousand replies already!!!
Great!
Yes! Congrats culinary brethren. Long live the cooking greatness that comes from following Alton. Cheers
You're an invaluable tool
It doesn't get any better than this. Delicious recipes and a comedic bent that goes perfectly with the laid back approach and casual confidence that comes from knowing what you're doing. Love this. Thanks, Alton!
So glad you are back, Alton! Hope to see more of you (and Elizabeth) soon!
I love the easy appreciation that comes from bringing a roast over. Telling your family you've been cooking for over 3 hours actually means 'I set the timer and walked away for 2 hours and 45 minutes.'
SSHHHHhhhh... I've been fooling my family for years! ;o)
The appreciation comes from them knowing how much you spent on it.
I'm drooling. My brother makes this every Christmas and it's amazing. Pretty much does it exactly the same but does the Yorkshire pudding in a muffin tin so everyone gets an individual one.
How can anyone not adore Alton? He's witty, charming, intelligent and he can cook!
Thank you.
you’re awesome!!!
Looks good! Say hello to Elizabeth and the pups for us. Miss and hope to see you all soon on QQ
Alton Brown and his show Good Eats is what whet my appetite to REAL COOKING. Thanks to his explanations of the science behind the process and the history of the dishes, Alton has a way of challenging me to make his recipes. All have turned out great!!
So good to see you! We miss Elizabeth, you, and the pups, and hope you'll find your way back to our weekly Tuesday visits. Happiest of holidays to you both!
I've been doing a rib roast on Christmas day for about 30 years. Mostly the sear first an I get some gray (medium well) spots on the outer edges. This year I used your method, sans the week for drying, which I'll do next year. In my 30+ years this is the best cooking method to produced the most consistent moist rare meat from crust to center.
I've been a big fan for a long time and your methods never disappoint. Thank you and have a fantastic New Year.
BTW I was cooking a 19lbs rib for 14 people, had to cut into 2 standing roasts to fit the pan. The largest rib, most meat, I've cooked. Both were spectacular. For those of you reading this just remember, it's not time it's temperature. I pulled one at 118 and one at 120. The 120 was for those who preferred more medium rare. Thank you Alton.
If you've got a sous vide immersion circulator and a large enough water bath for it, you can do all the main cooking steps with that and then toss the whole thing in the oven once the internal temp hits what you want. Blast it at 475 until it's as crispy and bubbling on the outside as you desire and it's by far one of the most convenient ways to cook a massive slab of meat to luxurious edge-to-edge rare or medium-rare with basically no risk of overcooking it. The method in the video, however, works beautifully for people who don't have, or don't want a sous vide immersion circulator.
How long did that take you
@@michaelscott6880 The on I cooked yesterday was about 7.5 lbs, no bones. It took about 3hrs from a cold oven to 118 internal temp.
@@carchey79 mine was 18 lbs, took 4.5 hours. But I ended up cutting the temp to 200 after an hour. Started rising too quick
Sometimes I forget Alton Brown exists and then he shows up in my yt recommended like the thanksgiving equivalent of Michael bublé.
Couldn't have said it better myself. And thank you for typing what those of us were thinking, but were afraid to voice lol.
I used to watch his show back when I had cable....12 years ago. I loves his shows!!!!
I used to watch his shows at like 2am at my bio moms house because I couldn't sleep there
Oh wanted to agree with this whole statement! Alton is ultra talent chef extraordinaire and he taught me how to make the best turkey known to man when his show first aired! But I truly do hope he and his wife don’t ever body shame women in short shorts at yogurt shops because they don’t look like Argentinian porn stars at least i hope he doesn’t ever do it in public selfies anyway. It still hurts my ears I spent money on his bubble work. Alton we need good role chefs like you! Thank you!
I've been watching Adam Ragusea the past few months.... I still like Alton, but Adam is a decent replacement.
"Ribs - this is why all the dogs in the neighborhood love me." - I always remember this line when I do your rib roast. Thank you.
Alton!!!! We have missed you!!!! More QQ PLEASE!!!! WELCOME BACK!!!! Don't leave us again! We beg you. Please don't go away ever ever again! We love you baby!
Nobody puts baby in the corner!
One of my favorite chefs. Made me more of a student of cooking through "Good Eats" as a youngster. Love his style of teaching us than us following alone the dish.
I absolutely love Alton brown! I've learned so much from him throughout the years.
Thank you for showing the inside of the oven door, all dirty & thoroughly used! THAT is what an oven should look like! :)
We've missed you and we miss Elizabeth! You two are the highlight of my week!
I have been following Alton Brown for year . . my favorite receipe? 500 degree oven, five minutes per pound. Turn off the oven and let that puppy sit for two hours . . . works every time and no one has died of food related illness yet. Awesome Brown.
Alton!!!! My heart feels comforted to see you posting somewhere online again...thanks for this recipe 💜💜😇
Alton, that was very Good Eats style vid!
I missed that format! Please, oh Gawd Please, do more of those!!!!
I do so miss my Tuesday hang with A. & E. on QQ! Hope you two and the pups are well and happy and back soon! 💕
I've NEVER had a bad recipe from this guy! Love his show.
Glad to see new video. Miss seeing you and Elizabeth and the pups during QQ. I hope we get an episode soon (please).
I followed this recipe exactly. Very easy. It lost 100 grams after 7 days in frig. You need the thermometer and set to 120’. Takes about 1.5 hours. The resting had carryover temperature increase by 10’.
Another 10 minutes at 550 to sear. All juice remained in roast. I made 1/2 recipe of Yorkshire pudding. Thank you alton. Merry Christmas and happy new year.
While you and Elizabeth certainly don't owe us anything, we do so sorely miss you both...and the dogs.
I love his dry humor and great food ideas. Me and my wife enjoy watching Alton more than any other Chef on TV.
Oh my goodness, we’ve missed you soooooo much! You’ve been a ray of light in these dark days. So glad to see you again sir! Excellent video.
Hi Mistress...... I was commenting on this page, when I came across yours and all what you just said in your comment is great and amazing. Mistress I will like us to be friends, This is my mail david11paul61@gmail.com sorry for comment on Public stuff. kindly text me on this mail, I hope to hear from you soon..God bless you.
Thanks for the love and support my Great fan ❤️❤️
This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️
Flay79552@gmail.com.... here is my hangout
(216) 270- 0317here is my text number
So glad to see you. I've missed you so. Bring back QQ
After Alton gave me the best method of cooking Turkey years ago and every holiday season I consistently make the easiest and best Turkey I have ever had. So, this will be what I am cooking today.
My 3rd year doing this. Never fails. Browns Good Eats was the best show on food network. Wishing him and his Family a Merry Christmas. I know he won’t read this but still, thank you for entertaining us and teaching us at the same time.
Alton Brown ... you are back and your fans are really going to be happy ..
Happy Holidays !!!
I tried that, "I'll be in the garage..." line with my wife last Christmas. I'm still in the garage this Christmas. Beware.
Lol
"Hears door locked."
Does a anyone know the best way to reheat the leftovers without over cooking them?
Lol better than the doghouse. Just about as cold, but more room.
I guess you asked for it by getting married in the first place XD
Since 1999 my man Alton Brown has known how to LIVE! He's why I love food so much🥰
Alton you are in so many of my childhood memories, my mom and I used to watch you on TV all the time and make your recipes. You've always been my favorite! Best personality and best recipes! Keep being a legend man! Love from Northern Michigan!
Alton is such a good fit for TH-cam. His been an amazing host before and i just realized his style (and his show) is very much what the other successful TH-cam channel draws inspiration from. He is a legend! And the OG
We miss quarantine kitchen and you guys. Merry Christmas
this guys my favorite. grew up coming home to him after school his show would be on in the afternoon. One of the most entertaining to watch!
Southerners r alike in many things. Just wrapped my rib roast in C cloth and awaiting 7 days. Thank you Alton.
Blast from the past: I remember when this aired on TV. Shortly after that I was visiting family for the holidays and told my mother about the episode. She then bought an incredibly expensive standing rib roast, dropped it in my hands and said, "Don't screw it up." I cooked it to his directions and it turned out amazing! To this day, that meal is still talked about. Thank you Alton.
did you let it come up to room temperature before putting it in the oven?
@@topher1971 No. I don't think it matters so much because of the thickness and low starting temp. There is a link to the written recipe above that can be printed.
QQ has opened up the door for Alton to go solo. The Browns are REAL people just like you and me that are great to watch!
Nice to see you back from break, Alton. Return to QQ when you're ready. Miss Elizabeth & the dogs, too.
I made this for Christmas this year, it was a hit, it's now gonna be a yearly tradition. Thank you Alton brown!
Alton taught me how to cook. He’s the only chef I trust.
should probably broaden those horizons ._.
@@ichase8555 weird. I don’t recall anyone really asking you.
@@jakeledg man if you comment on yt why are you surprised
@@jakeledg The minute you put something online it's gonna get responses whether you like it or not, it's up to you whether or not to respond like there's a breadstick up your arse in your response though
O snap!
"I'll be in the garage" is the most dad thing you can say or do as a dad, ever. Prove me wrong.
“Turn the heating off, if you’re cold put a sweater on.”
"Hi Hungry, I'm Dad!"
"I'll turn this car around!"
The man cave before there were man caves.
Love the Garage !
“And he brought back the toys! And the food and the feast!
And he…
… HE HIMSELF…!
The Grinch carved the roast beast!”
-Ted Geisel
I find this beast fit for human consumption!
I miss Tuesdays.
So happy!!!
So happy to see you back!
Caroline!!! And Sy!!! I miss you guys. Caroline, I've subscribed to your channel. There must be a way that I can get you my email privately. I'll try to figure it out.
Just followed Alton’s recipe tonight. My PR was a true prime, and aside from having to pull it out of a 550 degree oven after 5 mins, this was spot on. 132 degrees F and a perfect medium rare. Melt in my mouth. Thanks Alton!
I love the “Good Eats” theme playing at the end
Right? Such a nice subtle throwback.
Just start a friggin mini series of good eats on youtube. There’s enough interest it would literally be 🔥
@@kairu.kun.z it’s not until moment that I realized why Binging Babish is so popular on TH-cam.
THANK YOU, THANK YOU, THANK YOU!!! I have been struggling with this for the past few years. I’ve tried every recipe on You Tube from “crank the heat for an hour and turn off for three” to “350° forever.” This is the first one that beat my flakey oven thermostat (I have to tweek the dial and coordinate with an aftermarket oven thermometer).
Gotta say, been a follower of yours for quite some time, but lacked the oven space to try your terra-cotta pot method. This method got me a standing ovation. Thanks again!
I made this today with a 2 rib roast, and it turned out amazing! Thank you Alton, always love your methods, insights, and ideas.
I have the same exact kind of roast that's why I'm here LOL
Did you use processed vegetable oil? Put some STP on it while your giving yourself cancer...
@Joshua Schmidt Well, then you can walk threw a disadvantaged community and not worry.
Glad to have you back! Missed seein yall
Hi Alton! I hope you and Elizabeth have finally gotten some rest and relaxation. That being said.... PLEASE COME BACK!😭😭😭 I need my weekly fix of Quarantine Quitchen!! We miss you both so much!!
Hi Alton/Elizabeth. Happy Thanksgiving, Merry Christmas, and Happy New years. Good to hear/see you back.. Looking forward to the next QQ.
I like this guy. Very easy to understand and entertaining. He does not leave you waiting impatiently for the end of the recipe. He reminds me of Robert Picardo as the Doctor on Star Trek Voyager!
Merry Christmas Mr. and Mrs Brown.
Loved hearing “your patience will be rewarded” again.
Please bring back QQ! I miss the weekly dose of Alton.
"I'll be in the garage" - LOL. Most underrated food personality out there!
I hope Alton and Elizabeth Brown do more Quarantine Kitchen, I miss them.
We miss you and Elizabeth so much!!! Great to see you. My favorite Christmas tradition we do is having rib roast on Christmas Eve. The highlight of the whole year.
I'd never tried roasting anything like this, because I had no idea where to start. This made Christmas dinner this year one of the best ever.
Same with me too! I was so nervous all day, but it seriously looked amazing!!
Agreed. First time ever and it was restaurant quality
Same here. First time and it was amazing.
Me also, and with the exception of the Yorkshire pudding not being so fluffy (we should’ve weighed the flour) the prime rib roast came out perfect. Just like the video recipe
Did anyone make a gravy or au jus?
I love the way he politely says IDGAF IM GOING TO THE GARAGE!!! Thank you Alton for simplicity
Missed you! Glad to see you again and I am looking forward to viewing this after work tonight!
Hi Shannon...... I was commenting when I came across yours . Mistress I will like us to be friends, This is my mail david11paul61@gmail.com sorry for comment on Public stuff. kindly text me on this mail, I hope to hear from you soon..God bless you.
Nice to see you, Alton! Excited for the QQ return! The last few weeks haven’t been the same. Hope you’re getting a nice break!
Made this for Christmas - easily one of the best dishes I’ve ever prepared. Happy new year everyone!
thx Jon
You make one this year ? (2021)
@@winstonthespartan5593 Hey - actually yes, did one for NYE with my in laws. Turned out great. Happy New Year.
did this recipe (just the standing rib roast) today, and it turned out awesome. although the carryover on my 5lb chunk only hit 128 i consider that inside bounds of reason. it tastes great, had it in the fridge with cheesecloth for a little under 6 days. i salted before i put it in cheese cloth, but in general this recipe rocks. this is christmas day 2021. also i did it on the grill and kept the temperature between 240 and 250 the whole time (offset smoker) took about 4 hours on a 2 rib roast. worry more about the temperature than the time. i just can't say enough about how good it came out. but it was my first standing rib roast so of course i am just insanely happy that i didn't screw it up. especially with it being in my fridge for nearly a week, that scared me.
Any temp between 125 and 135 should be great!
Thank you for posting. I’ve been working on this one and it’s cooking today. Hubs brought it home as a surprise and I was in shock. Had to see how Alton would do it.
After reading your post I’m thinking smoker next!! Lol
@@dia9491 oh, and while i did it on my offset smoker i didn't really produce smoke, i got a little smoke from the charcoal but i didn't add any woodchips or anything, wasn't trying to smoke it. but that little bit of a smokey outside was nice. i finished it real quick in the grill in the offset part itself after resting, just to build a crust on the outside.
I did this exact recipe yesterday for Easter, and it came out perfect. The Yorkshire pudding as well. I watched the video throughout the week at least 5Xs and printed out the recipe, timed it all as per the instructions. Fan-freaking-tastic!
So comforting to know even Alton has his limits with family during the holidays.
7:03 - Rib roast taco and a big glass o' Cab - yeeeaaahhh that's good eatin!
This might be the greatest video in the history of the internet. God bless you, Alton Brown.
We've missed you, Alton. And Elizabeth! I hope to see you in the Kitchen again soon!