quote:Originally posted by cajunkingBrad Good article thanks for posting it.Now how about your preference??
quote:Originally posted by twinwillowI've been told that when doing a large standing prime rib roast, let it sit in the fridge uncovered for about 2-3 days to sort of "dry age" it and make it more tender and "beefier" Anyone out there with experience doing this procedure?What was the result? Do you reccomend this tip?
quote:Originally posted by Brad_OlsonJust for clarification, the roast sits on the rack and the towels are underneath with clearance between them and the rack so that air can fully circulate around the meat, right? I'm getting a roast Saturday for Monday grilling and am thinking about trying this. Thanks!Brad