AGED BEEF RIB ROAST
INGREDIENTS and Materials
4 to 10 days prior to roasting#nsure the refrigerator keeps a temperature between $$%& and $'%&.(lan on one pound of beef per person) including the bones. *uy a whole rib roast with a minimum of $ ribs. "ae the butcher remoe the bones then tie them back onto the meat or do it yourself prior to roasting.
+oer a roasting pan with heay-duty aluminum foil. ,ensures easy clean-up(lace roasting rack in pan. +oer top of meat loosely with plain white paper towels and place beef in roasting rack. (lace the beast in the fridge.+hange the paper towels eery two days.he surface of the beef will turn a dark burgundy color as it dries out. he beef will take on a subtle) distinctie aroma after a few days) which is normal and signals the break-down of the proteins in the meat. mall brown spots are normal. f they concern you) trim them off before roasting.
Calc"late cookin# time! Ten min"tes $er $o"nd achie%es a medi"m rare ri& roast.
ne hour before cooking) remoe the roast from the refrigerator and remoe the paper towels completely. llow the roast to rest and come up to temperature a little bit.