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Oviedo, Florida

Member since Dec 2007

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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 24, 2012 in Food Network Community Toolbox on

I did not age the beef as described, and modified it by adding herbs to the oil I rubbed on the roast. The cooking method was perfect and we had a completely pink, juicy piece of meat. Well worth the wait."

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