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Old 12-22-2006, 11:12 AM   #11
Join Date: Nov 2005
Location: East Lansing, MI
Posts: 80
Originally Posted by mackeeg
What is dry aging and how are you cooking your standing rib roast??
Aging beef allows enzymes within the joint to breakdown connective tissue. End result is a more tender roast.

Dry aging allows liquids from the roast to evaporate, thus concentrating the beef flavor.

More info here.

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Old 12-22-2006, 11:48 AM   #12
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Join Date: Aug 2004
Posts: 2,418
Normally we do the standing rib roast with Yorkshire pud.

This year we decided to go the simple route, and so two 2 1/2 lb lobsters, stuffed with a crabmeat stuffing and baked.

Maybe will start with some foie gras if I can find it.

Love geese and ducks but have gotten a little tired of fowl.

Am looking forward to the bugs, but will miss the beef.

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