Brown’s beef bonanza

Brown’s Beef Bonanza: Choice Rib Roast Steals Prime Rib’s Spotlight

In a shocking revelation that has left beef enthusiasts reeling, Alton Brown, the culinary mastermind behind Food Network’s “Good Eats,” has come forward with his preference for an affordable alternative to prime rib. Gone are the days of splurging on this luxury cut; enter choice rib roast, a more budget-friendly option that packs just as much punch when it comes to tenderness and juiciness.

A Cut Above the Rest

For those unfamiliar, prime rib is renowned for its opulent marbling, which contributes significantly to its rich flavor profile. However, this generosity of fat also makes it a pricey cut, with prices ranging from $20 to over $50 per pound depending on the region and availability. In contrast, choice rib roast, despite offering less marbling than prime rib, boasts an equally impressive flavor profile without the hefty price tag.

A Recipe for Success

To unlock the full potential of this underappreciated cut, Alton Brown recommends selecting a good-sized choice rib roast with three to four ribs and weighing in at around seven to 10 pounds. This generous size allows for a more even distribution of fat throughout the meat, making it an ideal candidate for slow cooking.

Before applying heat, Brown suggests encrusting the roast with salt and pepper several days prior to cooking. This simple yet effective technique helps draw out excess moisture from the meat, resulting in a more concentrated flavor when cooked. To further enhance this effect, he recommends covering the roast with cheesecloth, allowing the meat to breathe and shed its excess liquid.

The Low-And-Slow Method

Brown’s low-and-slow cooking method is nothing short of genius. By placing the roast in a cold oven at 250°F for one hour per rib bone, he creates an environment where the connective tissues within the meat break down gradually, releasing their gelatinous properties and resulting in tender fibers.

To monitor the internal temperature of the roast without sacrificing precision, Brown employs the use of a probe thermometer. This foolproof method ensures that the roast reaches medium-rare doneness at a precise 118°F. Upon removal from the oven, the roast is covered with foil to allow it to rest until its internal temperature reaches about 130°F.

The Final Flourish

In a bold move, Brown recommends searing the roast in a hot oven (400°F) for an additional 10-15 minutes. This daring step not only adds a crispy exterior but also infuses the meat with a deep, caramelized flavor that is nothing short of sublime. The combination of slow cooking and high heat yields a dish that is at once both tender and juicy.

The Impact on the Future

By revealing his preference for choice rib roast over prime rib, Alton Brown has opened the floodgates for home cooks looking to elevate their beef game without breaking the bank. With this affordable cut becoming increasingly popular, it’s only a matter of time before we see it featured prominently in high-end restaurants and on dinner tables everywhere.

As we gaze into the crystal ball, it’s not hard to imagine a future where choice rib roast becomes the new prime rib. Imagine the savings for families and special occasion meals; the possibilities are endless when you can enjoy a premium cut without sacrificing an arm and a leg.

A New Era in Beef

In conclusion, Brown’s revelation has brought about a seismic shift in the world of beef. No longer will we be held hostage by the exorbitant prices of prime rib. Choice rib roast is here to stay, offering home cooks and professionals alike a more accessible and delicious alternative that will leave even the most discerning palates singing.

With its rich flavor profile, tender texture, and affordable price tag, it’s no wonder that choice rib roast has captured Alton Brown’s heart – and ours. So why wait? Ditch the prime rib and join the beef revolution with choice rib roast as your new go-to cut.