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Dry aged rib roast

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Posted by ocala bill on February 05, 2009 at 07:38:49:

Just tried Alton Brown's "Dry Aged Rib Roast". Aged it for five days, and cooked if in BGE at 200 deg. till internal was 120. Let it rest till temp reached 130 deg (tented with foil). Ran the egg up to 500 and put roast in for 15 mine to carmelized. I want to tell you this was fantastic. If you haven't tried it you should. Bill


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