HELP - I bought a 4.5 lb prime rib but can't cook it until Thursday!

TRex

Okay, so I was at HEB grocery store last night in Sugar Land, TX, just wandering around to find something to cook last night, and I stumbled upon Prime-grade Prime Rib (standing rib roast, whatever you want to call it) for $9.99/lb. Now, first of all, rarely have I been able to find Prime Rib that is Prime - I usually find Choice - and second, when I've found Prime, it was closer to $15/lb. [p]So, of course, I had to buy some - I got a 4.5 lb two-bone-in roast, beautifully marbled, nicely trimmed. Problem is, due to already planned events for this week, I can't cook it until Thursday. So, I currently have it sitting on the bottom shelf of my fridge wrapped in the butcher's paper.[p]Now, I've heard that you can just leave one sitting out in the fridge uncovered to age a bit (maybe Alton Brown did this), and my butcher told me it would be fine to leave it wrapped until Thursday, but what it the best thing to do? Leave it wrapped, or uncover it and let it dry age? If the latter, do I need to trim off the outer surface of the roast before cooking it (bacteria, etc.)? [p]Any suggestions and reassurances would be greatly appreciated - I don't want to screw up this expensive hunk of delicious beef.[p]Thanks,[p]TRex

Unknown

TRex,
you might want to brine it for 24 hours then mustard and your favorite rub 12 hours prior to cooking it.

Marvin

TRex,
Leaving at 40 deg or less for 5-7 days should not be a problem. If you were to age it, the temp should be <36. Enjoy.

Unknown

Your roast should stay just fine. Without wrapping it will dry-age a bit, which helps flavor development. If the outer surface becomes very dry, you should trim your roast before cooking it. If you think it's becoming too dry, just wrap it tightly in plastic. But a big piece like yours take a while to spoil (assuming it was fresh when you bought it).

Zip

wil,[p]Are you serious? A piece of "Prime" rib roast shouldn't need a brine. Now a eye of the round or something like that I could see it, but not the prime rib.[p]Ashley