The main course for the holiday feast is going to be a standing (beef) rib roast. One thing I'm doing that is new for us is allowing the beef to age. I blame Alton Brown; I saw an episode of Good Eats where he showed how to do this. So now I've got eight pounds of beef in the refrigerator, three thermometers monitoring the situation.

Will this work? Will it taste better. Nothing, other than the Yorkshire Pudding, is making me more nervous about this meal.

Posted by: Fred Kiesche at 07:01 AM | No Comments | Add Comment
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