4lb Dry Aged Ribeye

SouthOfI10

Merry Christmas Eve![p]Anyone ever done a dry aged rib roast (this one is boneless). [p]I'm thinking a good slathering of EVOO and rub with DP Raising the Steaks. Sear 550F for a few minutes all around, then 350F until 125 internal. Cover it for a while to rest. What do you think? Should dry aged roasts be handled any differently that the regular stuff?
Thanks![p]Scott

stike

SouthOfI10,
dry aged cooks quicker, and i personally can enjoy it done to lower temps than usual because it's a bit firmer internally.[p]alton brown has a nce safe method, from the 'family roast' episode.[p]try starting LOW (250 i believe) until within shouting distance of 130, then pull it off, spike the temps and sear like a banshee (or as desired).[p]by the way, nice roast. you're a better man than i, gunga din!
[ul][li]dry aged roast[/ul]

SouthOfI10

stike,
Thank you.

George

I'd take it off at 110°-115°.