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Got prime Rib for Christmas now what?

Sea2Ski
Sea2Ski Posts: 4,088
in EggHead Forum
So, I went to the butcher, and they had prime rib for 5.79/lb!! I asked if it was priced correctly since usually it is much more. They said it was the right price, so I got 2 roasts 7.21 lbs and 7.75 lbs.  So the question I have is, what do I do now? Do I leave them wrapped as is? Do unwrap and place on a plate, and cover loosely with a paper towel?  Leave them fully uncovered?  I do not think I want to freeze them... What is the best way to hold them for the next 9 days?



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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • lousubcap
    lousubcap Posts: 32,322
    At the risk of ressurecting the "dead" I would give them the dry-age routine,  I'm getting on that band wagon for Xmas prime on Monday.  You cannot go wrong- just give it a search on google and enjoy!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • jscarfo
    jscarfo Posts: 405
    Talked to my butcher today if there vacuum sealed they last 90days once there opened 5 days
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    lousubcap said:
    At the risk of ressurecting the "dead" I would give them the dry-age routine,  I'm getting on that band wagon for Xmas prime on Monday.  You cannot go wrong- just give it a search on google and enjoy!
    Thank you for you your response!
    Not sure what you mean by resurrecting the dead - was there another post like this that caused problems or something?

    Anyway, I am not sure what I should do at this point, and I do not want the meat to go bad - I hope I did not make a mistake and get it too soon.  I did look up dry aging, and it makes me a bit nervous. I do not know why, usually I will try anything once. I checked the temp in my fridge - it was right on with the thermapen - 34.4F - but I have no idea about the humidity.  I was thinking of leaving them wrapped to Wed, then air drying from there. Just put it on a cookie rack so the air can get around it. It is just my wife and I, so opening and closing the door is not that big of a concern of mine. But it still makes me nervous.

    Any thoughts from anyone?
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • rontho
    rontho Posts: 109
    Now what? If your not sure please send it to me, I will figure out something to do with it. Do a quick search on here on dry aging. There have been several discussions about it. Here is a link to the one i've done. Good luck.  http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    i say go for it...this is on day 20...will be 28 for christmas cook. on a rack in fridge that rarely gets opened--34* with a dish of water to maintain a little humidity. image
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  • nolaegghead
    nolaegghead Posts: 42,102
    They'll be fine.  Don't freeze them, just leave them in the fridge in the wrapping. 
    ______________________________________________
    I love lamp..
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