Can you freeze beef rib roast without harm?

[Live_to_cook]

I usually don't like to use meat from the freezer besides chicken breasts, but a market here has some gorgeous standing rib beef roasts at $3 a pound, ridiculous. So I'm wondering, just how bad can thawed rib roasts be (if cooked properly once thawed of course).

[Mezzaluna]

I've roasted frozen meat many times without ill effects. Just don't leave it in the freezer for more than 2-3 months. I find this is especially true with fattier cuts, such as rib roast. I used to roast the meat without thawing it completely, giving the outside a nice crispy brown texture and leaving the inside medium rare. Go for it! Enjoy your bargain.

[Chef David Simpson]

Messaluna is right on the money. But, I would'nt roast it. I would smoke it after thawing out. And I would put a dry rub befor freezing. At that price, I would get as much as I could and save it for a rainy day.

Freezing is just fine. Thawing is tricky.

I often buy sub-primal cuts of beef and cut them in the way I plan to use them. Mostly, I trim them well and cut the meat into large pieces of the size I plan to use. Freezing is always better in large pieces rather than small or ground. (Less surface area to freezer burn.)

Thaw slowly in the fridge. Fish should be still slightly icy. Beef, pork, lamb,etc., still very, very cold.

If any exterior fat seems a little funky, cut it off (then render it for the dog, who won't mind a bit)

Always take advantage of a good sale. But bone-in prime rib might be cheaper than $3/lb on special during the Holidays.

[Live_to_cook]

Thanks very much for your replies... time to load up the ol freezer.

[Live_to_cook]

Chef David Simpson: If you put on rub before you freeze, doesn't it get gooey when you thaw?

Smoking, right on, I was going to sear it for a crust then smoke-roast in in my trusty Weber.

[This message has been edited by Live_to_cook (edited 12-20-2000).]

[Chef David Simpson]

Live_to_cook,

I forgot to metion that, thank you. When you take it out the freezer. You could take most of the dry rub off with a wet towl, before it thaws.

[This message has been edited by Chef David Simpson (edited 12-21-2000).]

[Live_to_cook]

Chef David Simpson: Sorry to be stupid, but if you take off most of the rub before it even thaws, what's the benefit of applying it before freezing?

I often buy pork or beef roasts at a good price..then have the butcher also wrap it in butcher paper...the meats tastes fine when thawed and roasted.