A local butcher has his "Prime Rib" roasts on sale this week for $8.99/lb. I always roast a hunk 'o beef on NY Eve for the hubs and I to share...just the two of us. We have a bit of wine, great food and....well, you get the idea. I have 2 questions...1. I am pretty good at choosing meats but welcome any and all tips if you wish to share...2. I always 'age' the roast in the (extra) fridge, loosely covered with freezer paper for 5-6 days as I really like that rich, beefy taste it gives. Should I do this before or after freezing? I know, I know....I would rather not say the 'F' word at all...but since it is give or take 2 weeks before I need it I am a little leary about having it sit in the fridge all that time. (these may be moot questions as I have not even seen this proposed 'prime' meat ...it may not even meet my standards). If I put an alarm on this storage fridge and open it maybe once or twice a day to turn and inspect...will it be OK?
post #1 of 4
12/17/09 at 7:16am