I've had a choice bone-in beef rib roast wrapped in cheesecloth for 5 days. It's in the man-fridge in the garage where it sits undisturbed and cold, and it's the 2nd wrapping, the first was removed after 24 hours and replaced with fresh. I'm roasting on Christmas day, should I be concerned about too much moisture loss?
I welcome thoughts and suggestions.
Doug in Denver