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yet another PR question

Picking up today and cooking Christmas eve. Any reason to fridge it uncovered?
Green egg, dead animal and alcohol. The "Boro".. TN 


  • you could but 24 hrs is likely enough

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  • @Cazzy - where are you?, Cazzy has one in the fridge, dry aging right now. Given that Christmas is only a few days away, I would assume you are not looking to dry age and are considering uncovered the day or two before the cook. 

    If you plan to sear the roast, uncovered in the fridge for a day or so will give only a slightly better crust. If you plan to low and slow it, (the best way to cook a standing rib IMHO) I have never really noticed much of a difference. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • nolaeggheadnolaegghead Posts: 26,662
    Mighty_Quinn has one dry aging - he posted a pic on my last thread. 
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  • @Cazzy - sorry, mistook you for @Mighty_Quinn, Thanks Nola - my bad...
    Delta B.C. - Move over coffee, this is job for alcohol!
  • don't see why not....this one has been going for a few weeks. will be 28 days on Christmas. i suggest using a fridge that doesn't get opened too often if possible to avoid the temp/humidity swings. image
  • henapplehenapple Posts: 15,986
    Probably low and slow...won't bother then. Thanks.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • lousubcaplousubcap Posts: 16,771
    An observation here-leaving the roast uncovered in the fridge with a setup like Mighty Quinn will lead to loss of moisture aka dry aging.  The longer the dry exposure the more the loss (to a point) and I believe you end up with a roast that has a higher beef flavor intensity-for lack of a better description.  I am on a 7 day plan for the Xmas roast (cooking low&slow) as that is about as much as SWMBO can take.  FWIW-YMMV.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • FockerFocker Posts: 8,274

    I'd leave it in the package and wet age in the fridge until x-mas.

    Dry aging for such a short time offers no advantage.  

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    "If yer gonna denigrate, familiarity with the subject is helpful."

  • I left one uncovered in the fridge for three days.  It was good but I didnt think it was better than the one I marinated for 24hrs and then cooked.  Both of these roasts were not Prime by any means.  actually they were select.  YMMV
  • henapplehenapple Posts: 15,986
    What marinade? I haven't heard of marinating PR.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokeyPittSmokeyPitt Posts: 9,860
    My $.02...most folks don't use a marinade with a rib roast..just a dry rub.  You can catch the drippings and make an au jus for dipping.  I really like a nice horsey sauce too.  So far I have just bought the horseradish sauce...I like the boars head pub style.  

    ...this is what I plan to do next time (plus the horsey sauce). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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