alton brown's new YT video on standing rib roast been posted yet?

i dont see it on here.

its interesting but i can't see msyelf deviating from the recipe i followed last year. it was delish (posted below)



I apologize if in advance for leaving off who posted this,i didn't note who i got this from.

quote:

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Cooked perfectly from edge to edge, this fail safe recipe is a game changer. Whether you like it medium rare or well done this technique will give you great results every time!!! Save this recipe and try it for yourself

Recipe,

Ingredients
8lb rib roast
1/4 cup kosher Salt
2 tablespoons Black Pepper
1 bunch Rosemary - chopped
1 bunch Thyme - chopped
2 cloves Garlic - minced
3 tablespoons Dijon Mustard

Method;
First start by salting your prime rib generously on all sides and let this sit uncovered in your fridge for at least 2 hours.
Next pull out the meat from the fridge and season with cracked black pepper. Get your butcher to tie the roast for you but if they haven’t this is when you can tie up your roast with butchers twine. In a bowl mix together mustard, thyme and rosemary as well as two clove of minced garlic. Spread evenly over your roast and let that sit at room temperature for an hour. Set your oven to 250f. Place your roast on the middle rack and cook until internal temperature reached 120f approximately 3-3 1/2 hours depending on the size of your roast. Pull from oven and allow to rest for 30 minutes. Turn your oven up to 500f and place roast back in the oven to allow to sear for 10-15 minutes. Carefully remove meat from oven. Slice off the bones and cut into portions. If you like it cooked a bit more then take the internal temperature to 130f on the first cook for a medium roast.

Horseradish cream
1 tablespoon Prepared Horseradish
2 tablespoons Sour cream
2 tablespoons Mayo
1 teaspoon Worcestershire sauce
2 teaspoons Lemon juice
1 teaspoon black pepper
1 teaspoon salt

Mix all ingredients listed above together in a bowl. Make sure it’s evenly combined then place in fridge until ready to serve.

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