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candj
Southport, North Carolina, US
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Joined: May 2001
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I cook two large USDA Choice standing rib roasts each Christmas and have taken to leaving them thawed at least 3 (5 seems best) days in the refrigerator covered with dish towels changed daily. This wicks out moisture drying the meat and the flavor is improved. We did a dual run one year and compared the two. The dryer roast won out big time. Kosher salt, medium to coarsely ground pepper and garlic are all that are needed. On other occasions I'll make a garlic herb paste and coat the roast lightly....works best when slow cooking. Have also done a rock salt encrusted version that was good. Now I'm craving roast.
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