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pzura

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Member since Oct 2010

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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 10, 2010 in Food Network Community Toolbox on FoodNetwork.com

Fantastio recipe! I agree with others that a longer age time (4-10 days) increases the intensity of the beef flavor.

One important note though - when going in for the second (high-heat) roast, Alton recommends keeping the thermometer probe in the roast, or it "will spew like a whale."

He is, of course, correct...

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